Szechuan Trout

Ingredients

• 1100 g pre‑cooked trout (4 pre‑cooked trout)
• 2.5 tsp Szechuan pepper
• 7 tbsp light soy sauce
• 2 bunches spring onions
• 500 g large tomatoes (5 large tomatoes)
• 50 g ginger (1 piece)
• 3 cloves garlic
• 1 red chili pepper
• 3 tbsp oil
• 6 tbsp cornstarch
• 1 tbsp Sesame oil
• 2 tbsp cane sugar
• 250 ml white wine (or light grape juice)
• Salt

Instructions

1. 1.

   Rinse the trout inside and out under cold water and pat dry. Make four diagonal cuts on each side of the fish up to the backbone.

2. 2.

   Crush the pepper in a mortar or with the back of a knife. Place the trout in a bowl or baking dish, drizzle 4 tbsp soy sauce over the outside and season the inside with pepper. Let rest for 10‑15 minutes.

3. 3.

   Meanwhile wash and trim the spring onions; slice the white and light green parts thinly.

4. 4.

   Wash the tomatoes, cut into wedges, remove stems and seeds.

5. 5.

   Peel and grate the ginger finely. Peel the garlic and press through a garlic press. Halve the chili, deseed, rinse carefully and chop finely.

6. 6.

   Heat oil in a large non‑stick pan. Toss the trout in cornstarch, add to the pan and fry each side for 6‑7 minutes over medium heat. Transfer to a plate and keep warm in a preheated oven at 100 °C (convection: 80 °C, gas: level 1).

7. 7.

   Pour the remaining oil from the pan and add sesame oil. Briefly sauté the spring onions, ginger, and garlic.

8. 8.

   Add chili, tomatoes, and sugar.

9. 9.

   Add wine and the remaining soy sauce; reduce over high heat for about 2 minutes.

10. 10.

    Season the sauce with salt and pepper, pour over the trout, and serve immediately.