If you don’t like whole fish, you can make this dish with a thick white fish filet, such as halibut. Cut a pocket into the side, and stuff the pocket with the herbs.
Yield:
6 servingsIngredients
6 stalks lemongrass, tops trimmed and outer layer peeled
1 piece gingerroot about 3 inches long, peeled and cut lengthwise into 6 thin slices
12 sprigs cilantro
12 sprigs mint
12 sprigs basil
6 whole boneless trout, 6 to 8 ounces each
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
Instructions
Preheat oven to 400 degrees F. With the blunt side of a heavy knife, pound the lemongrass stalks to flatten them slightly. Cut each stalk in half. Stuff 1 stalk, one-sixth of the ginger, and 1 sprig of each herb into the cavity of each trout. Mix the flour, salt, and pepper in a large shallow pan. Coat each trout with the seasoned flour and set aside.
Heat the oil in a large ovenproof saut
