Ingredients:
1 cup uncooked jasmine rice
1 small orange, preferably mandarin
3 tablespoons fish sauce (such as nam pla or nuoc nam)
3 tablespoons fresh lime juice
1 teaspoons finely grated peeled ginger plus 2 Tbsp. matchstick-size pieces
1/2 teaspoon finely grated garlic
1/2 cup (1 stick) unsalted butter
12 fresh cilantro leaves
12 fresh mint leaves
1/4 cup hazelnuts, toasted, very coarsely chopped
4 4—5-ounce skin-on trout fillets
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Procedure:
Grind rice in a spice mill to a medium-fine powder (pieces should be no larger than poppy seeds). Toast ground rice in a small skillet over medium heat, tossing frequently, until evenly golden brown, 3–4 minutes. Transfer to a plate and let cool. DO AHEAD: Toasted rice can be made 1 month ahead. Store airtight at room temperature.
Using a small, sharp knife, cut all peel and white pith from orange; discard. Working over a medium bowl, cut between membranes of orange to release segments into bowl; squeeze juice from membranes into bowl and discard membranes.
Combine fish sauce, lime juice, grated ginger, garlic, and 3 Tbsp. water in a small bowl; set aside.
Melt butter in a small heavy saucepan over medium heat, stirring often, until deep nutty brown, about 6 minutes. Remove pan from heat and add matchstick-size pieces of ginger; swirl pan for 10 seconds to infuse butter with ginger flavor. Add fish-sauce mixture. Return saucepan to medium heat; bring sauce to a simmer. Add orange segments with juice, cilantro, mint, and hazelnuts. Cover sauce and keep warm.
Season fish with salt and pepper. Dredge skin side of each fillet in ground rice. Heat oil in a large cast-iron skillet over medium-high heat until just smoking. Add fillets, skin side down, and press on each with the back of a spatula (the skin will curl upon contact with high heat; pressing with the spatula will help keep fish flat). Cook, rotating pan for even browning, until fish is opaque and skin is light golden brown, 4–5 minutes. Turn fish and cook 10 seconds longer.
Transfer fish to warm plates and drizzle with reserved sauce.
Notes:
Fish sauce is available at Asian markets, some specialty foods stores, and in the Asian foods section of most supermarkets.
Magazine: Bonappetit, September 2012
Recipe Author: State Bird Provisions
Photo By: Tuukka Koski
Restaurant: State Bird Provisions, San Francisco, CA, USA
Source: http://www.bonappetit.com/recipes/2012/09/rice-seared-trout-with-hazelnut-brown-butter