Garlic Teriyaki Steel Head Trout/Cauliflower “Fried Rice” and Sesame/Ginger Asparagus [3992X2620]

 

Ingredients:

Meat – 

Salmon or Steelhead Trout (red flesh): 1-2 Filets depending on how many mouths you need to feed

Produce – 

Cauliflower – one head, “trees” broken off and washed

Green Onions – one bundle, washed and chopped

Bean Sprouts – box of fresh (or can), washed 1/2 cup

Garlic – 4 cloves, peeled and diced

Asparagus – one bundle (medium thickness preferred), washed and bottom 1/3 chopped off

Lemon – 1

Sauce/Condiments/Spice – 

Sesame/Ginger Dressing

Sesame oil – 3 tablespoon (1 tbsp for glaze and 2 for roasting garlic)

Teriyaki Sauce – 4 tablespoon

Sweet Chili Sauce – 2 tablespoon

Low Sodium Soy Sauce 2-3 tablespoon (depending on how much cauliflower)

Cumin –  2 tsp

Ginger (ground) – 3 tsp (not 100% needed so dont go out and buy it if you dont feel the need to use later)

Bay Leaves – 2

Onion Powder – 3 tsp

Garlic Power – 3 tsp

Salt/Pepper – to taste (ill explain later)

Equip-monk (sorry if you dont get the reference)-

Pots/Pans/Knives/Colander/Food Processor/Oven/Stove Top…well if you dont have those last two, you are in the wrong place

Howz to cook it:

Start of by making the glaze –

Add in 1 tbsp of sesame oil, 4 tbsp of teriyaki sauce and 2 tbps of sweet chili sauce (mix well with sauce brush)

Use a baking sheet and place a tin foil “blanket” for the fish to lay in (nice and cozy like). Use some olive oil spray or just slather some olive oil one with a paper towel so that there is a nice even coat to lay the skin side of the fish down on.

Lay fish on tin foil SKIN SIDE DOWN (this is important as we was our skin to get crispy)

Take you sauce brush and start to apply your glaze (approx. half of glaze for now, the rest will be applied about half way though cooking process)

Sprinkle some garlic powder and salt on to top of fish (think salt bae amounts not ramen noodle sodium content amounts)

Set fish aside for now and pre-heat oven to 350

In a med-large pot fill with water to about 1/4 of the way up

Sprinkle in bay leaves\garlic\cumin\onion powder and ground ginger (if you do not have ground ginger it is ok) to water and bring to a boil and place well fitting colander in pot and cover (goal here is to steam the cauliflower)

*I am going to abbreviate cauliflower with CF moving forward because I am lazy and dont want to type that weird word anymore.*

Once at a boil and you start to see steam, place cauliflower heads  in colander and cover. Steam for about 10 minutes or until they are a consistency that you could pierce with a fork but not so soft that the fork slides all the way through with ease. This time will vary depending on the efficiency of your steaming device.

Once CF is steamed, uncover and set aside until it has cooled some – get your food processor ready.

While the CF cools grab your asparagus and cut off the bottom 1/3 (or white parts that nobody likes), grab another baking sheet and line it with tin foil (also using olive oil to lube the cooking surface with)

In a container that will fully fit the asparagi (plural?), coat them in the sesame ginger dressing and roll then around, then place them on the baking sheet and dump remaining dressing on top (evenly, dont be an animal about it)

Once oven is pre-heated go ahead and pop in Salmon first, it will take about 15-17 minutes (more if you want a firm fish), once your timer is down to 10 minutes pop in your asparagus

Once the CF is cooled a bit, place it in the food processor and pulse until it is the consistency of rice kernels

Grab your med-large skillet\pan and coat it with 1 tbsp of sesame oil, Medium heat on stove, once oil is to temperature place garlic in and brown the garlic (do not burn…less browned is better than burnt bitter garlic)

Once garlic is browned, pour in 1/2 cup of bean sprouts and quickly sauté (maybe 2 minutes)

Pour in CF “rice”, add soy sauce to rice/bean/garlic mixture cook for about 5 minutes the top with green onions 1/4 cup then set to low to keep warm

Once fish and asparagus is done, pull then out and serve all three separately or do as I do and in a bowl place rice down, then chop asparagus up into bite sized pieces and place salmon on top.

Top with a squeeze of lemon and more green onions if that’s your thing

-note about skin-

If the skin is cooked nice and crispy but still a bit soft you can cut right through and its real nice but if you are a little weirded out about the consistency of it you can take the skin off an place back in the over on BROIL for a shirt time and get it super crispy and shred for a topping. The skin is actually very good for you…bub…it really is!

-note about cooking fish-

Due to different cooking circumstances like efficiency of oven and how many times you may open and close the oven, cook times may vary. Also like I mentioned some may like their fish to be more firm or soft. To better maximize your fish experience start with 15 minutes then fork test to see how you are liking the texture of it. After the fish reaches an internal temperature of 145 degrees it is safe to eat so if you like your fish very soft just be mindful of that.

 

I hope you enjoy and have fun cooking this meal for either yourself or some of your peeps!

 

Happy Pimp’n

YaBoy