Thursday, August 5, 2010

Kaffir Marinated Trout with Salsa and Pupusas

I think both my husband and i floated somewhere magical whilst eating this meal - mouthgasms were abundant. I really out did myself with this meal,  though it was actually really easy. I used my stick blender's food processor attachment to make the marinade, and had to fight myself to stop from just drinking it right on the spot.

The trout was gifted to us by a good friend for my husband's birthday, all the veggies were homegrown, and i molded up the little pupusas minutes before cooking them.
Here's how it went:

Marinade (amounts are very approximate, more to ratio):
  • Splash white wine vinegar
  • Splash (about half the amt of the vinegar) olive oil
  • Splash (about half the oil) tequila
  • Splish worchestershire sauce
  • 3 kaffir lime leaves
  • 2 garlic cloves
  • 1 small onion
  • Dashes cumin, salt, pepper, cayenne
  • Generous dash hot smoked paprika
  • 1/2 a peach
The amounts of the liquid need to be enough to make enough marinade for the amount of fish - but don't overdo the oil or the vinegar, as the onions and the rest of the veg will liquify pretty well and you don't want the vinegar/oil flavors to overshadow the kaffir lime. Blend and resist drinking it all right there in the kitchen.

  • Red ripe serranos, seeds and membrane removed
  • Red ripe and green jalapenos, 1/2 with seeds and membrane removed
  • Porter tomatoes, eighthed
  • Finely chopped onion
  • 1 peach, diced finely
  • Salt, pepper, chilly powder, cumin
  • Very small splash white wine vinegar - the peach should be juicy enough to add juice into the salsa
  • Masa harina
  • Water, enough to form a soft, not sticky dough
  • Shredded cheese and salsa (see above)
I marinated the fish for about 2 hours in the refrigerator - simply poured the marinade of the top of the fish in a pyrex. I later laid out the fish on my toaster oven's pan with space in between, filled with pieces of shredded cabbage, and the marinade poured over the top. I cooked at about 400 for 15  minutes, then decreased to 300 while the hubby finished doing the dishes (an additional 10 or so). The fish is done when it will flake apart and the marinade is simmering.

I made the pupusas after i put the fish in the oven and kept them on a moist cloth until ready to cook - three at a time in a pan on medium until browned on each side. The salsa i made first thing in the morning so the flavors would amalgamate for most of the day.

This marinade was seriously the most delicious thing that has entered my mouth oriface in a LONG TIME. It tasted much like my favorite Thai curry and soup dishes because of the unique flavor of the kaffir leaves. I have 2 kaffir lime plants that i harvest from, but you can find the leaves for sale in most asian markets and some grocery stores that specialize in unique foods (here that would be Fiesta and Central Market/ Whole Foods). It was spicy, but not TOO spicy, as the salsa was VERY spicy consisting mostly of peppers with a few tomatoes instead of the other way around.

Try not to salivate all over your computer  :)

A big PS:
My friend Marigold is hosting a really super awesome and unique giveaway on her blog: a handcrafted Waldorf inspired doll. The doll is really beautiful (and worth $125!) and would make an excellent gift to some special young person. Check out the post for more details on how to enter to win. I know many of my readers are parents looking to live the best life with their children that they can - and this doll is a really wonderful alternative to Barbies or GI Joes and all the gender stereotypes and nasty carbon based (i assume) plastics that go with them.

Don't forget to enter my GIVEAWAY as well! One and a half weeks left to win! Yay for free stuff!

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