Rice-Seared Fish with Hazelnut Browned Sauce

If you are looking to take your fish to the next level this is definitely the way to go. From the browned jasmine rice to the nutty browned hazelnut sauce this fish is elegant and oh so good. 

Ingredients

1 cup uncooked jasmine rice

1 small orange, preferably mandarin

3 tablespoons fish sauce (such as nam pla or nuoc nam)

3 tablespoons fresh lime juice

1 teaspoons finely grated peeled ginger plus 2 Tbsp. matchstick-size pieces

½ teaspoon finely grated garlic

½ cup extra virgin olive oil

12 fresh cilantro leaves

12 fresh mint leaves

¼ cup Farm Fresh Nuts Raw Blanched Filberts, toasted, very coarsely chopped

4—5-ounce skin-on trout fillets

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

Preparation

Grind rice in a spice mill to a medium-fine powder (pieces should be no larger than poppy seeds). Toast ground rice in a small skillet over medium heat, tossing frequently, until evenly golden brown, 3–4 minutes. Transfer to a plate and let cool. DO AHEAD: Toasted rice can be made 1 month ahead. Store airtight at room temperature.

Using a small, sharp knife, cut all peel and white pith from orange; discard. Working over a medium bowl, cut between membranes of orange to release segments into bowl; squeeze juice from membranes into bowl and discard membranes.

Combine fish sauce, lime juice, grated ginger, garlic, and 3 Tbsp. water in a small bowl; set aside.

Warm olive oil in a small heavy saucepan over medium heat, stirring often, about 6 minutes. Remove pan from heat and add matchstick-size pieces of ginger; swirl pan for 10 seconds to infuse oil with ginger flavor. Add fish-sauce mixture. Return saucepan to medium heat; bring sauce to a simmer. Add orange segments with juice, cilantro, mint, and hazelnuts. Cover sauce and keep warm.

Season fish with salt and pepper. Dredge skin side of each fillet in ground rice. Heat oil in a large cast-iron skillet over medium-high heat until just smoking. Add fillets, skin side down, and press on each with the back of a spatula (the skin will curl upon contact with high heat; pressing with the spatula will help keep fish flat). Cook, rotating pan for even browning, until fish is opaque and skin is light golden brown, 4–5 minutes. Turn fish and cook 10 seconds longer.

Transfer fish to warm plates and drizzle with reserved sauce.

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