This recipe for Pan Seared Ocean Trout with Spicy Fermented Bean Sauce comes from the world’s first certified sustainable sushi restaurant Bamboo Sushi. The dish is reported to be a cult favorite at the the restaurant’s Lake Oswego, Oregon location. If you’re in the Portland area, give it a try. But never fear, the chefs are sharing the recipe so you can recreate at home, complete with the secret sauce!
Bamboo Sushi has six locations combined, near Portland and Denver. A seventh location is slated to open this fall in San Francisco. —Editor
Ingredients
Ingredients
- 1 cup Shiragiku rice vinegar
- 1-1/2 tablespoons Korean gochujang chili paste
- 4 portions McFarland trout
- 1 bunch frisée
- 4 ounces mizuna
- As desired pickled and charred red onions (see recipe below)
- As desired spicy fermented bean sauce (see recipe below)
Pickled and Charred Red Onions
- 1 cup Yusen vinegar
- 1 large red onion, cut into 1/3-inch petals
- 1 tablespoon salt
- 1/2 tablespoon sugar
Spicy Fermented Bean Sauce
- 2 cups sambal
- 2-1/2 cups Mae Ploy sauce
- 1-1/2 tablespoons sesame oil
- 1-1/2 tablespoons Korean gochujang chili paste
Preparation
Pickled and Charred Red Onions
- 1 Mix the vinegar, salt and sugar in a bowl. With a hot cast iron pan or broiler, char the onions until they’re black on the edges. Place the onion in the pickling liquid, cover and let sit in a refrigerator for at least an hour (can be pickled 1-2 days in advance).
Spicy Fermented Bean Sauce
- 1 Blend all ingredients in a blender until smooth.
Pan Seared Trout
- 1 Combine vinegar and chili paste until fully mixed.
- 2 Using a casserole dish, cover the trout with pickling liquid and let sit for 20 minutes. The color of the fish will become a bit more pale from the pickling liquid.
- 3 Toss frisée with olive oil, salt and pepper. Cut into smaller pieces.
- 4 Using cast iron, pan sear the frisée until lightly caramelized. Remove from pan and set aside.
- 5 Wipe the cast Iron pan out and begin to sear the trout. Ninety-five percent of the cooking should be on your chosen presentation side. Flip over and kiss the bottom side and remove from the pan. Set aside.
- 6 Use a bowl to toss the frisée, mizuna, and pickled red onion into a salad.
- 7 Spread the spicy fermented bean sauce across the plate (see photo). Place trout on top, then top with the frisée salad.
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