Written by Harold
Give this unique and delicious recipe a try at your next shore lunch.
• 2 - medium size Lake Trout fillets, chunked into 1" cubes (about 2 pounds)
• 1/2 cup soy sauce
• 2 limes
• 1 tablespoon oil
• 1 red pepper, cut into thin strips
• 2 green peppers, cut into thin strips
• 2 dozen medium size mushrooms, chopped
• 1 medium onion, cut into thin strips
• 2 green onions, white and green parts, cross cut into thin pieces.
• 1/3 cup chili flakes
• 1 heaping tablespoon fresh grated ginger
• 1 heaping tablespoon of toasted white sesame seeds (optional)
Add oil to the pan, and heat until it begins to lightly smoke.
Add peppers, onions and mushrooms together with the chili flakes and sauté, stirring constantly until onions are transparent, the peppers are soft, and the mushrooms have given up their juices.
Add soy sauce, and then squeeze in the juice from the limes and stir in the ginger.
Stir until the vegetables are thoroughly coated.
Add the chunked fish, and let cook for 2-3 minutes or until fish is cooked through, stirring constantly so that the contents of your pan do not stick or burn.
Toss in sesame seeds (if using), stir to incorporate and serve immediately.
In order to streamline the cooking process, prepare the vegetables the previous evening, and place them in either a zip lock bag or airtight plastic container.
Don’t hesitate to use different types of vegetables such as snow peas and/or broccoli florets, in addition to, or instead of the ones recommended.
Given the amount of chili flakes used, this dish is definitely on the spicy side, therefore adjust the amount of chilies to suite your own personal taste.
Any cooking oil will suffice, but I would recommend using a type of oil that will not break down under high heat, such as peanut or cottonseed.
No Trout? No problem. Substitute fresh Salmon.