Amazing fish recipe! Rainbow Trout Curry | TA Outdoors

Description

Wayne Comben shows you how to prepare and cook a Rainbow Trout Curry! A great dish for those looking to learn how to fillet and cook a tasty fish dish.

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Tags: Rainbow Trout (Organism Classification),Trout (Organism Classification),Food (TV Genre),Cooking,Fish,kitchen,chef,recipe,simple,easy,cook,how to,curry,curried,fish recipe,amazing,awesome,ta outdoors,totally awesome outdoors,ta fishing,graeme pullen,graham pullen,mike pullen,hunting,shooting,fishing

Video Transcription

hi my name's Wayne common and I'm a small boat angler and occasionally I catch a fish so I like to bring back for the table and what we're going to do in this series is show you how to prepare and cook some of the fish different species different recipes you can do in your own kitchen at home as you can see this isn't a professional kitchen so keep watching hopefully you pick up some lush tips for some very tasty meals today we're going to cook rainbow trout first of all though we need to fill it it I'm not gonna be too fussy today with this full of thing because for the recipe it's going to involve skinless and boneless chocolates if you want call something like that so first and foremost though we're gonna fill it okay or to use a fairly sturdy knife or a lot of fillers and knives are really flimsy but this one's a little stronger not the top quality fitting knife and in fact because it's not top quality I don't want you using this type of sharpener to sharpen it so with this one you just fix it and draw the blade through and what it does every time you draw it through it takes off you can hear it a tiny piece from either side and actually leaves it extraordinarily sharp now you wouldn't use this with a good quality knife because you'd ruin it you'd want to good standing for that but for noise like this this little sharpness perfect keeps it very very sharp and a sharp knife actually fulfilling it's far far better and safer for you than a block ok this fish has already been cleaned and so its tail cuts off I'm gonna go in just behind the gill plate there just down and how I like to do all the round fish I'm going to come in just the top side of the backbone so I'm just going to come in there just a gentle cut all the way along then we'll get to their third the way along I'm gonna go right the way in staying on top of the middle line of buns and I'll just clean that straight across like so and what that does then it allows me to come in and follow the buttons you can hear the knife against those buns

well we thought now is we've taken the sign off of that trail we've taken the bugs out taking the skin off I've cut it into even pieces because what we need for this recipe is we're going to deep-fry these in a curry batter it's a nice already fish and it will take a bit of flavor so we're gonna make the batter next you don't necessarily have to use trout for this recipe just happens to be traveling have bass is another very good one in fact any fish has got a little bit of oil or chill it and bring would be a good one to use works particularly well for what we're going to do think well we're going to knock up a simple curry batter very very simple in fact and first you do get a bit of plain flour one use Wayne not so crazy if you just put it through a sieve it just aerates it makes you back to a bit more fluffy now I'm not going to be specific with weights here I don't have to be but about a half a trout to do at the moment so let's whip a little bit in but there you go gets the lumps out of the flour to this I'm going to put in a tablespoon of oil this is just sunflower oil you can use whatever you like about actually rapeseed oil sesame but everybody takes you fancy and put a tiny bit of garam masala in not a lot another bit of extra ginger again not a lot and a nice heat map it forms in a little bit actually a nice Heat tablespoon of curry powder now you can use mild you can use hot whatever your taste is you can also use different types of curry powder in fact you can knock up your own curry recipe from fresh herbs if you really want to that does work out rather expensive

I find the dried herbs just as good really for this type of recipe we've mixed out of straw ingredients up all buddy well I know no Garcelle some hail beer whatever you want don't use cheap longer that's not really great what this does is where it's a got a tiny bit of fizz to it not a lot but what it does it gives that batter and it's a bit of crisp penis and also imparts a very very nice flavor and it a little at a time just gently mix that in from there you don't want to make it too wet you can make sure we're won't stick to the fish very well be very thin if you make it too thick the batter will go very very soggy so you want a nice persistency always think like a nice nice thick emulsion paint is a good consistency so every little at a time whisking as you go nobody comes in this kitchen I'm afraid that even an electric mixer just get those nuts out and that but look about consistency to me I will say you want it's sort of like emulsion there's still a few lumps in there but I shall get my zero in a second but as I said that is the consistency for sure that you're looking for and what we do is once I've mixed them got those lumps out we let that batter stand for about 30 minutes what we do with a couple of unprepped for our side dishes okay now we're going to prepare some coconut voice again very very simple or do like simple butter butter which we're going to melt so that's on the hob and what we'll do we're going to put in such a Royce environment it turns out butter and fat put in now they can go in what we want is that rice to be coveted by the melted butter

we definitely given up trying to cook it at the moment we're just trying to let it go slightly trend solution and let the butter coated so that took a couple of seconds just to melt off stir it a touch as well what we will then do is add our boiling water I already bought the kettle and some coconut milk and we'll just let it boil away with Royce what you want to do get it to the boil turn it down get a much tight fitting lid on and leave it now 15 20 minutes to minimum how you like your rice personally I don't know my gosh hot hard I prefer it quite fluffy so usually between that time 18 minutes does it for me so when we're finished with that water go on to our last part of this dish which is a yogurt dip okay but I'm keeping this voice moving it's not a very low heat we're just really thrown a met with butter cut the rice conceding that touch if you like but a salt

we better pepper not a lot actually I just want to season it ever so slightly what we're going to do now is that the water and the coconut milk okay know the amounts personally you'll be a bit careful of how much liquid you put it on too much in because it will just be too watery to wear too little and you won't have enough moisture to cook the rice so I work out the amount of rice you're putting into the amount of liquid now I like to personally have 50% water and 50% coconut milk for this recipe okay

the reason I'm stirring this can is because I forgot to shake it before I opened it and you really want to do that because coconut milk separates and you don't want the big lump of harsh coconut and all the coconut milk underneath it so that should be enough for this particular recipe now as I mentioned what I'm gonna do is just give it a quick stir and that's the last step I'm gonna do now until it's cooked so just stir the water in the coconut milk through as soon as that comes back to the boil I should put a good fitting lid on it and I've used the wrong pan those of you of spot that's a pouring pan but it doesn't matter I've got a lid that fits on there nice and snug and as soon as that comes to the boil lid goes on goes down to simmer about 18 minutes I don't stir it by the way just leave it and it will almost steam through nice fluffy rice rice hopefully okay I'm gonna make like a mint yogurt dip to go with these curried trout pieces again simply some natural Greek yogurt to that I'm going to add some mint sauce know that again don't put too much this in and make it too overpowering I find a nice heaped teaspoons for this about it's plenty

okay limiters just to mix that together in the meantime what I've done is I'm wheel it on the pan behind me just some flour oil butter heating up you need that at the right temperature before you put your fish pieces in if it's not hot enough again they'll go in they'll be soggy if it's too hot you can potentially burn the outs on the batter and not cook the fish through so the temperature if you want to check it's about right you can either do a couple of things you can drop a piece of the batter in it should start bubbling straight away or you've got a square of bread in and after about a minute maybe a minute and a half if that should be nice and golden-brown and that tells you pretty much it the oils at the right temperature I can't watch yourself with hot oil shouldn't you tell people but you never know make sure there's no children around Mitchell the Hammers not pointing outside all these things you should already know but I don't mind telling you again just in case just mixing that up together just dusting these trout pieces in a little bit of flour helps the batter to stick a little bit more don't be mad with it just make sure they get any of the excess moisture off of it just helps that better to coat it a little bit better and the voices on its way nicely the oil is virtually there when it is I'll try to get all these pieces in as quickly as possible you don't want to put them in too slowly because by the time one piece is cooked the next piece won't necessarily be the last piece in the first piece as it were so I'm just gonna prep these and drop them in the batter in a moment and we'll have them in that oil in next to my time see how they go just dropping some of the bigger pieces of trout in because all that will cut them relatively evenly some are from the thicker part the Philip then ones I'm dropping in for us was awfully there takes slightly longer to cook so I'm gonna cut them with the batter so it's just a case of batter on take the excess off and drop it straight into that oil okay now I'm just going to try to turn these pieces over for care separate any quickly that's stuck together you always get a few bits stuck together don't worry too much you'll separate them easily once they're out of the oil now really you looking at those because that's a dark batter it looks quite gold and quite quickly but as a rule of thumb these are probably cut in like two centimeter cubes on spike so I'm government giving these not more really in that world I'm in about three minutes well the idea of basically put a batter in something with you fry deep fryer is that gives a fish a bit of protection if you were to just put the fish in as it was a deep fryer pretty much it wouldn't come out half as nice as it does if you've got a kuntum on it so I'm just little something there that few people may not know no I'm just taking this straight out put them on a bit of kitchen roll to drain that excess oil off of them now bear in mind a fish usually straight out heat will continue to cook for a short while afterwards so don't overdo it as soon as that child came out we timed it so as the voice was ready I just put it in a cup bit chef he turned it over okay not a nice round cup but it still looks a bit neater then slopping another go straight on the plate on goes the lovely crisp you can hear those now crispy they are lovely crispy bits of trout in that very very nice curried batter and here's our dip which I'm going to put on the side nice plenty a dip for people there all I'm going to do to finish it off a little bit sheffy again there's tiny bit of paprika over that which makes it look a little bit

prettier not really for flavor but there you go now what's missing here I'll tell you what's missing here no slice of lemon on the side unfortunately I can only use what got in the kitchen I didn't have any lemon add some lemon juice but coming out the side the play clearly but a nice slice of them and I'll tell you the house would be nice here almost like pizza pocket or something like that now pocket you possibly put them in there with a nice bit of that but a salad maybe beefed it up a little bit prettier but there you go that is actually a very easy a very nice way of cooking trout which I find a little muddy normally but I tell you what cook like this so I shut myself really rather good you