Rainbow Trout With Pineapples

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Rainbow troutoccur as both freshwater resident and sea-run races. Sea-going rainbows, known as steelhead trout.
Regenbogenforellein German and 虹鳟鱼in Chinese.


#Ingredients:#Marinade:#Sauce:
  • 1 tail / 250-300 g Rainbow trout
    angiesrecipes
  • 80 g Pineapple chunks, drained
  • 1 Bell pepper
  • 1 stalk Spring onion segments
  • 1 tsp Minced garlic
  • 1 tsp Sliced ginger root
  • Some oil
  • 1 tbsp Egg white
  • 1/2 tsp Salt
  • 1 tbsp Jiafan rice wine
  • 1/2 tbsp Cornstarch
  • 2 tbsp Chilli sauce
  • 1 tbsp Light soya sauce
  • 1/4 tsp Salt
  • 2/3 tsp Sugar
  • 1 tbsp Cornstarch solution



  1. Have fish cleaned and drained. Mix in the marinade and let stand for about 15 minutes. Rinse peppers in cold water and then remove stem and seeds. Cut into small chunks. Combine all the sauce ingredients in a small bowl.



  2. Heat some oil in a heavy pan until hot. Gently lower in fish and pan-fry until golden on each side. Drain on a kitchen towel and set aside.



  3. Leave 1 tablespoon of frying oil in the pan and add in minced garlic and ginger root slices. Stir until fragrant and add in red pepper and prepared sauce. Stir well. Return the fish to pan, and add in pineapple chunks and spring onions. Cook for about 1-2 minutes and dish off.

Posted by Angie Foodie at 10:41 PM
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