Steelhead is found in the wild along the Kamchatka Peninsula and the U.S. and Canadian Pacific coast.
It has a mild trout taste with tender, flaky and soft flesh and delicate flakes and is so similar to salmon in color, taste, and texture, that it can be difficult for some to tell them apart.
Try this recipe:
Asian Infused Steelhead Trout
- Four 4 ounce pieces of Steelhead Trout (can substitute Salmon as well)
- 1 cup of shredded cabbage
- 1 carrot peeled and shredded
- 1 stalk of celery, sliced on a bias very thinly
- 1/2 cup broccoli florets
- 1/4 cup water chestnuts, drained
- Pinch of kosher salt
For the sauce:
- Pan coating spray
- 1 clove of garlic, chopped
- 1/4 teaspoon ground ginger/li>
- 1/4 teaspoon red pepper flakes
- 3/4cup soy sauce, low sodium
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 cup water
- 1 Tablespoon corn starch
- 1/4 cup sesame oil
1. Spray skillet with pan coating spray. Heat over medium high heat.
2. When pan is hot add chopped garlic. Cook just until it gives off a sweet roasted smell. Tasty.
3. Add ginger and red pepper flakes. Toast for a few seconds.
4. Add soy sauce, black pepper and kosher salt. Reduce heat to medium.
5. Mix corn starch with the water and the sesame oil. Stir into the hot soy sauce mixture.
6. Continue to heat and stir the sauce until it has reached a slow boil.
7. Remove half of the sauce and save extra sauce to offer guests. Guests will like it.
8. Place trout in pan with remaining sauce. Turn to evenly coat the fish with sauce.
9. Cover skillet with a lid. Reduce heat to low. Continue to cook for 10 minutes.
10. While Trout is cooking toss vegetable mixture with kosher salt. Place in a steamer. Steam for 5 minutes.
11. Place vegetables on a serving tray. Lay the finished trout on top of them. Coat the fish with remaining sauce.
12. Garnish with toasted sesame seeds and serve.
13. Sit back and receive praise.
Recipe from Chef Ian's Blog