Sichuan Fiddlehead and Trout Salad
This Sichuan fiddlehead and trout salad contains ingredients that were found together on a spring-time trout fishing trip!
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- Yield2 large servings, or 4 as a side
- 2 boneless, skinless trout fillets
- 2 big handfuls of fiddleheads, washed
- Kosher salt
- 3 tablespoons (45ml) Chinkiang black vinegar OR balsamic vinegar
- 1-2 tablespoons (15-30ml) chili oil, depending on spice tolerance
- 2 tablespoons (30ml) light soy sauce
- 1 teaspoon (5ml) sesame oil
- 1 tablespoon (12g) white sugar
- 2 cloves garlic, finely minced
- 1/2 teaspoon (1g) ground Sichuan peppercorn
- 1 red chili, sliced thinly
- 4 scallions, sliced thinly
Steam the trout fillets in a steamer basket for about 2 minutes, or until just cooked through. Set aside to cool.
Feel free to bake, roast, grill, or pan fry the fillets instead of steam, though I love the silky simplicity of steamed fish in this dish.
Bring a pot of water to boil and add a big pinch of salt.
Have a big bowl of ice water standing nearby.
Add the fiddleheads and boil for 5 minutes, then drain and add the fiddleheads to the ice water to stop them from cooking.
Many sources recommend boiling the fiddleheads for 15 minutes for safety reasons. I think this is overkill and ruins the fiddleheads, but do your own research about it and make your own decision.
Add the vinegar, chili oil, soy sauce, sesame oil, sugar, garlic, and Sichuan peppercorn to a small bowl and whisk until combined.
Add the fiddleheads, chilies, and scallions to a large bowl.
Break up the fish fillets into large bitesized chunks. Add the sauce and toss to coat. Serve immediately. Enjoy!
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