based on a recipe from
2 pounds of wild caught freshwater fish (trout or carp), gutted and cleaned
Salt and pepper
2 tablespoons Olive oil
1/4 cup olive oil
1 teaspoon dried chili flakes
1 garlic clove, minced
1 teaspoon ginger root, finely chopped
1 tablespoon chili sauce
2 tablespoons gluten-free soy sauce
1/2 teaspoon pepper
2 teaspoon agave (or sweetener of your choice)
1 scallion finely chopped
To prepare the fish, clean and dry thoroughly. Season with salt and pepper.
Heat the olive oil in a cast iron skillet at medium heat until shimmering. Fry the fish on one side side at a time until the skin is crisp and golden brown, about 8 -10 minutes per side.
Meanwhile, to make the sauce, heat 1/4 cup of oil in a small pan and once shimmering, turn off the heat and add the chile flakes. Set aside.
In a 10-inch skillet, heat 1 tablespoon olive oil and stir-fry the garlic and ginger root until fragrant, about 30 seconds. Stir in the chili sauce, then add the oil and chile flake mixture. Season with the pepper and agave. Turn off the heat and stir in the scallions. Tip over the fish and serve immediately.