At Rainbow Bend Lodges on Alaska’s Naknek River, we’re strictly a catch-and-release fishery when it comes to rainbow trout. However, many of our clients fish for trout back home, and often ask about recipes. And, of course, folks are always looking for a tasty Alaska salmon recipe.
While most of the recipes we offer are geared toward salmon–which we catch a lot of throughout this part of Alaska–here’s one that’s widely applicable to the ever popular trout. Keep in mind it can also be used on all the great eating sockeye salmon and coho salmon you take home from Alaska, you’ll just need to cut the fillets into small serving sizes in order for them to properly cook.
If the trout are large, try filleting them, making each serving half a fish. If they are many sizes try baking, smoking or grilling the fish and flaking it into dips, salads or chowder. This recipes is perfect over a spicy batch of fried rice, too.
- 1 tablespoon coconut oil
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 2 tablespoons chopped chives or green onion
- 1/2 teaspoon red chili flakes
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
Fillet fish and remove pin bones, pat fish dry with a paper towel. In a large skillet heat coconut oil on medium-high heat. Sauté ginger, garlic, chives or green onion and red chili flakes, 2 minutes. Add sesame oil and soy sauce to the skillet and lay fish, skin side up on the ginger mixture. Cook fish 3 minutes and gently flip, skin side down. Cook 3-5 more minutes or until fish reaches desired doneness. Serve over fried rice and garnish with additional chives or green onions.