Crispy Whole Trout with Curried Zucchini Couscous Recipe

Name: Crispy Whole Trout with Curried Zucchini Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil, for frying; 4 trout, cleaned, head and tail on; 2 cups rice flour; 1/2 tablespoon ground cumin; Salt, to taste; 2 tablespoons olive oil; 1 fine diced yellow onion; 1/2 tablespoon minced garlic; 1/2 tablespoon minced ginger; 1 tablespoon madras curry powder; 2 cups diced zucchini; Salt and black pepper, to taste; 3 cups cooked couscous, already fluffed; 1/4 cup sliced green scallions, for garnish; 1/4 cup madras curry powder; Pinch salt; 1 cup canola oil

Servings: persons

Canola oil, for frying
4 trout, cleaned, head and tail on
2 cups rice flour
1/2 tablespoon ground cumin
Salt, to taste
2 tablespoons olive oil
1 fine diced yellow onion
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1 tablespoon madras curry powder
2 cups diced zucchini
Salt and black pepper, to taste
3 cups cooked couscous, already fluffed
1/4 cup sliced green scallions, for garnish
1/4 cup madras curry powder
Pinch salt
1 cup canola oil

1
Heat a large casserole filled halfway with oil.
2
The trout must be able to fit in.
3
On a large plate, mix flour with cumin.
4
Dredge trout in flour, inside and out and deep-fry until golden brown, about 4 to 5 minutes.
5
Season with salt.
6
In a saucepan on medium heat, coat with olive oil, sweat the onions, garlic, ginger and curry powder.
7
Season.
8
Add zucchini and saute for 3 to 5 minutes until soft.
9
Check for seasoning.
10
Keep on very low heat.
11
In a small bowl, combine curry powder with salt and about 1/8 cup water to make a loose paste.
12
Whisk in oil and let stand 1 hour to settle.
13
Use the top, clear yellow oil.
14
PLATING: Using a ring mold, cut out tuna fish can (both sides filed) or a small, oiled bowl, fill with half couscous then half of the zucchini.
15
Place trout on top and drizzle with curry oil and garnish with scallions.
16
WINE: Tropical fruity Muller-Thurgau (Sokol Blosser)

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Canola oil, for frying, 4 trout, cleaned, head and tail on, 2 cups rice flour, 1/2 tablespoon ground cumin, and more.

Yes, Crispy Whole Trout with Curried Zucchini Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crispy Whole Trout with Curried Zucchini Couscous

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