Togarashi Crusted Lake Trout with Thai Red Curry Vegetables

Special Equipment: Pastry brush.

• 2 Lake Trout fillets halved, leaving skin on
• 1 cup Panko
• 1 cup dry Parmesan cheese
• 1 lemon halved
• 1 lime halved
• 1 green onion thinly sliced mixed with 2 tbsp. chopped cilantro
• 1 tbsp. Togarashi dry seasoning (see Cook’s Notes)
• 2 tbsp. Red Thai curry paste
• 1 onion cut into thin strips
• 1 red pepper cut into thin strips
• 1 green pepper cut into thin strips
• 2 eggs well beaten
• 1/2 cup flour
• Sea salt
• Fresh ground pepper
• Canola oil
• Sesame oil
• Random wildflowers for garnish

Wash and pat dry the fillets.

Dust just the non-skin side of the fish fillets with flour.

Brush the egg over the flour portion or just dip that side of the fish in the egg.

Thoroughly mix the Panko and Parmesan together and place on a plate.

Press the fish egg side down into the mix to create the crust.

Place a thin layer of canola oil in a skillet and heat until it begins to smoke, and quickly sear the fillets on the breaded side first then turn and quickly sear the skin side using slightly less heat if possible.

In a small pan or wok - if you happen to have one in your shore lunch kit - add enough sesame oil to lightly coat the pan and bring it to the smoking point.
Toss in the vegetables and sear, stirring constantly until softened.

Add the curry paste and squeeze the lime into the pan/wok. Keep tossing and stirring until the curry paste has been thoroughly worked into the vegetables.

Place a portion of the vegetables on each plate and top with a piece of fish - “breaded” side up - and sprinkle on some sea salt and pepper, and Togarashi seasoning to taste.

Garnish with a squeeze of lemon, lime, the green onion/cilantro mix and any wildflowers that may be handy.

Cook’s Notes:

To save time prepare your vegetables, green onion/cilantro, and breading mix either the evening before or first thing in the morning.

Togarashi is a Japanese spice blend made up of Korean Chile, Orange, Poppy, Black Sesame, White Sesame, Paprika, Seaweed, and Ginger.

It is used as a table condiment much like pepper is used in North America.

Because different brands of Togarashi seasonings vary in spice levels, taste the seasoning first before putting it on the fish, and adjust the amount according to your personal taste.

Josh “Jelly” Gelinas served me this fantastic dish during our shore lunch at the mouth of the Naiju River located on Great Bear Lake.