Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil (Ming Tsai) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 trout fillets, skinless |
2 eggs |
all purpose flour |
1 cup panko crumbs |
1/3 cup shiso leaves, chiffonade |
1 teaspoon ground coriander |
salt and pepper to taste |
Directions:
1. 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.
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