- Electric Skillet: Ideal for frying food at precise temperatures, perfect for cooking fish like trout evenly and to perfection.
- Sous Vide Machine (e.g., Anova Precision Cooker): For perfectly cooked pork without overcooking or drying out; helps maintain the meat's moisture and flavor.
- High-Speed Hand Blender: Useful for quickly preparing salad dressings, purees, or incorporating ingredients directly into a dish like green mango.
- Chef's Knife (e.g., WÜSTHOF 8-Inch Flanking Cook's Chef's Knife): Essential for slicing and dicing all the ingredients in the salad, ensuring consistent cut sizes.
- Fish Scaler: Designed to remove fish scales with ease, preserving the integrity of the trout skin if desired after cooking.
- Cutting Board (e.g., Silicone Non-Slip Cutting Boards): A versatile and easy-to-clean surface for preparing ingredients without damaging your knives or countertops.
- Salad Spinner (e.g., SalatSpin 3-Bucket Salad Drying System): Helps to quickly dry salad greens and other vegetables, ensuring they are crisp for the final dish.
- Mandoline Slicer (e.g., WÜSTHOF Professional Series of Mandolines with Adjustable Blades): Great for achieving uniform slices of fish or vegetables without a knife, although extra care is needed to avoid injuries.
- Meat Thermometer: Ensures the pork reaches the correct internal temperature for safe consumption and optimal texture.
- Immersion Blender (e.g., Vita-Mix Personal Submersible Blenders): Ideal for making dressings or pureeing ingredients directly in a bowl, enhancing flavors quickly and efficiently.
- Deep Fryer (e.g., Ninja Foodi Airfryer with Dual Cooking Functions): While not a traditional fryer, it can offer similar results for cooking trout using air-frying technology that requires less oil.
3/4 cup vegetable oil, divided
6 large shallots, peeled, cut into thin rounds
6 white peppercorns
1 whole star anise
10 long fresh cilantro stems, chopped
3 garlic cloves, halved
1 3/4-inch piece peeled fresh ginger
10 1/3-inch-thick slices boneless pork shoulder (Boston butt; about 10 ounces)
1/4 cup palm sugar
1/3 cup water, divided
1/3 cup fish sauce (such as nam pla or nuoc nam)
2/3 cup fresh lime juice
10 long fresh cilantro stems
1/4 cup fish sauce (such as nam pla or nuoc nam)
3 1/2 tablespoons palm sugar
2 bird chiles, stemmed
1 garlic clove, peeled
1 green (under-ripe) mango, peeled, fruit cut from pit into long thin strips
2 cups (loosely packed) fresh cilantro leaves
1/2 cup (loosely packed) fresh mint leaves
1 large red jalapeño chile, seeded, cut into matchstick-size strips
2 kaffir lime leaves, very thinly sliced
1 1-inch piece peeled fresh ginger, cut into matchstick-size strips
3 tablespoons vegetable oil
2 whole trout (each about 3/4 pound), scaled, boned with head and tail intact, if desired
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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