Some Like It HOT

[Sarge]

Here is a recipe for fish that I really like! It can be used on just about any kind of fish that you will ever catch, from trout to tuna, blue gill to bass(white bass anyways). Walleye is great this way!

It can be used on filets but the best method is to just gut the fish, remove the scales, and remove the head(optional). Leaving the fish whole and on the bone will help give you a very moist and tastey finished product. Next score the fish every inch or so down to the spine( you may have seen salmon prepared this way).

In a large fry pan, in hot oil cook the fish until the outside is nice and crunchy, and the meat is just about done(but not all the way). Turning occasionally.

Drain the oil off, or put the fish in another pan, and preheat your oven to 350.

Now here is where it gets interesting and HOT, in a small bowl mix the following ingrediants.

1/4 cup fish sauce (three crabs brand)
1 tablespoon sugar
1 teaspoon chopped garlic
2 teaspoons sambal or 2 hot thail peppers
1/2 teaspoon ginger(optional)

Spoon this mixture over the fish and bake for 5 to 10 more minutes.

This is the right amount of mix for two 15-17 inch walleye, a 2-4 pound salmon, 4 10inch perch, you get the idea.

I learned this recipe from some people that I work with, Its favor is wonderful, hot, and very hard to describe. You should be able to find Sambal and Three Crabs brand fish sauce at any larger grocery store or an Asian market.

So if you like to try new things or like it HOT try this, and I am pretty sure you will not just make this recipe once. I can't get enough!!! And you can add more sambal or peppers if you like.

Maybe I'll make some for trout day this spring if there is any interest, if we have a fresh trout feed while we are there.

MMMMMMMMMM!