Bamboo Sushi’s Pan Seared Ocean Trout with Spicy Fermented Bean Sauce

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.

Bamboo Sushi’s Pan Seared Ocean Trout with Spicy Fermented Bean Sauce

Prep Time

30 minutes

Cook Time

-  

Serves

-  

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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