Fried Rainbow Trout

    20 minutes

    This is a simple way to cook rainbow trout using simple Asian flavours like garlic, ginger and soy sauce. Serve with rice and snow peas.

    114 people made this

    Serves: 4 

    • 4 (185g) fillets boneless, skinless rainbow trout
    • 2 teaspoons soy sauce
    • 1 pinch salt and pepper, to taste
    • 1 teaspoon white sugar
    • 1 teaspoon olive oil
    • 1 teaspoon crushed garlic
    • 1 teaspoon grated fresh ginger
    • 4 spring onions, sliced

    Preparation:13min  ›  Cook:7min  ›  Ready in:20min 

    1. Rub trout fillets with soy sauce. Season with salt, pepper and sugar; set aside.
    2. Heat olive oil in a large frypan over medium-high heat. Add garlic, ginger and spring onions; cook and stir until golden brown.
    3. Add trout fillets and cook until browned and crispy; about 3 minutes.
    4. Turn fillets over and continue cooking until the fish flakes easily with a fork; about 3 minutes more.

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    Reviews in English (93)


    Tasted terrific, Just loved the texture, didn't take at all long to prepare and cook, had it with home made dri-fried chips and salad  -  15 Aug 2015


    This recipe was really great! I usually love sesame oil and would have substituted it except I'm currently pregnant and can't even stand the smell of sesame. So I stuck with the olive oil and this still came out excellent. My Chinese husband also loved it. I mixed all the ingredients (except fish) together to make a sauce and cooked the fillets in tinfoil packets with a little sauce on each one in the oven at 425*F for 12 minutes and it came out perfectly. Very good, will be making this one again!  -  09 Apr 2008  (Review from Allrecipes USA and Canada)


    Yummy, enjoyed this one! Used one piece of rainbow trout (12-13 ounces) and since I was planning on baking this in the oven, I mixed all of the ingredients together to marinade over the trout (did use brown sugar instead of white and sesame oil instead of olive). Left for about 4 hours and then baked at 350 for 25 mins. Lots of flavour, the change to sesame oil is a must as it complements the other ingredients so nicely and I feel the brown sugar does too!  -  29 Apr 2008  (Review from Allrecipes USA and Canada)