California Farm Deep Fried Trout and Sizzling Rice Soup

Name: California Farm Deep Fried Trout and Sizzling Rice Soup
Total time: 900 s
Yield: 2 people, 1/2 pound trout, 2 bowls soup
Cuisine: American
Ingredients: For the sizzling rice cakes, called Go Bah; 1/2 cup long grain rice; 2 cups water; Tsp sesame oil; For the whole trout course; 1 Large trout, 1 pound; 2 leaves fresh romaine lettuce; 2 quarts Frying oil, to be filtered and reused; 1 Tbs Corn starch in cup water; 1 cup All purpose flour; 1/2 tsp Baking soda; 1/2 tsp Sea salt; Dip of soy sauce; For the sizzling rice soup course; 2 sizzling rice cakes per person; 1 piece Head, grate, tail removed from deepfried trout; 3 cups water; 2 Tbs cabbage; 2 Tbs shiitake mushrooms; 2 Tbs peapods; 2 Tbs bamboo shoots; 1 Tbs green chopped onion

Hobby Horseman @HobbyHorseman

California, United States

Adapted Chinese cuisine recipes from the Mandarin Restaurant in San Francisco. First course of trout deep fried in large wok, head and tail tied together to fit the whole fish in the wok. Amazingly tender soft trout meat. Followed by a second course of fish soup made from trout head, grate and tail, vegetables, and rice cakes fried to sizzle in the fish oil, then added to the fish soup.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

15 minutes per course

2 people, 1/2 pound trout, 2 bowls soup

For the sizzling rice cakes, called Go Bah
1/2 cuplong grain rice
2 cupswater
Tspsesame oil
For the whole trout course
1Large trout, 1 pound
2 leavesfresh romaine lettuce
2 quartsFrying oil, to be filtered and reused
1 TbsCorn starch in cup water
1 cupAll purpose flour
1/2 tspBaking soda
1/2 tspSea salt
Dip of soy sauce
California Farm Fresh Regular Soy Sauce: Shoyu
For the sizzling rice soup course
2sizzling rice cakes per person
1 pieceHead, grate, tail removed from deepfried trout
3 cupswater
2 Tbscabbage
2 Tbsshiitake mushrooms
2 Tbspeapods
2 Tbsbamboo shoots
1 Tbsgreen chopped onion
Equipment: wok, cast iron pan with lid, cast iron skillet
Cost: trout $3, other $2, $2.50 per dinner

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Steps

15 minutes per course

1

Make the sizzling rice crust: Cover a thin layer of dry long rice,1/2 cup, with 2 cups of cold water in a large open cast iron skillet, boil till dry, then dry bake an hour longer longer on low heat till rice forms a crust, drizzle sesame oil on top. Turn heat off, let sit to dry and cool overnight, break cake in four pieces.
2

Tie head and tail of trout together so the whole fish will fit in a large wok and large glass bowl. Make thin runny batter from all purpose flour, baking soda, cornstarch dissolved in water, salt and more water if needed. Lay trout in glass bowl batter, drain trout from batter on rack while heating oil in wok to 375 F degrees.
3

Lower trout backside into hot oil first in wok, watch it fry, ready when fish floats back to the surface of the oil, about fifteen minutes, turn over, fry bottom, five minutes, lift fish out, drain on platter. Cover wok to keep oil hot.
4

Filet the whole fish lengthwise across the back by running knife point from tail to head, scrape filet away from the grate, serve side filets on romaine lettuce as the first course with light soy sauce dip.
5

In cast iron sauce pan with lid, bring 3 cups water to boil with leftover trouthead, tail and grate. While finishing first course, heat oil in wok to 375F degrees. Sieve the broth, dispose of fish head, tail and grate in garden dispenser. Add vegetables to broth, bring to boil. Sizzle the ricecrust in hot oil, 8 seconds or less, cake must stay golden, then drop in broth. Serve soup in large bowls, sprinkle green onion on top. Enjoy.

Linked Recipes

California Farm Fresh Regular Soy Sauce: Shoyu

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 23, 2023 04:18

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.