herb crusted trout with shiitake sticky rice and shiso oil

4 servings
Trout fillets; skinless
  All-purpose flour
1 cup Panko crumbs
⅓ cup Shiso leaves chiffonade
1 teaspoon Ground coriander
  Salt; to taste
  Freshly-ground black pepper; to taste
  Shiitake Sticky Rice; see * Note
  Shiso Oil; see * Note

* Note: See the "Shiitake Sticky Rice" and "Shiso Oil" recipes which are included in this collection.

Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown. Serve with Shiitake Sticky Rice and Shiso Oil. This recipe yields 4 servings.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A12)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.

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