Every summer our family tradition is to “go fishing” for rainbow trout in nearby Wisconsin along the Apple River. The Star Prairie Trout Farm provides high-quality wholesale fish to restaurants in Minneapolis, but it’s also open to the public. Here you can catch your fish in small ponds nestled near the river. The atmosphere is very relaxing and a nice day trip out of the cities.

Rainbow trout are gorgeous looking cold-water fish with green-white pattern with a hue of pink lining the skin. Some trout have whitefish and others are salmon-like pink but all are high in omega-3 and full of essential nutrients. Rainbow trout are great for baking, grilling, and panfrying, but we particularly enjoyed serving them with fresh ginger, green onions, and homemade ponzu sauce. Enjoy them with chilled or warm sake as appetizers or serve them as a meal with steamed corn with miso butter, rice, and pickles.

Freshly caught trout at Star Prairie Trout Farm in WI.

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Star Prairie Rainbow Trout with Ponzu Sauce

Rainbow trout filet is lightly floured and panfried. Served with fresh ginger, green onions, and homemade ponzu sauce. Great for appetizer or entree.

Course Appetizer, entree, Main Course

Cuisine American, Japanese

Keyword rainbow trout, fish, seafood, ponzu

Prep Time 10

Cook Time 5

Servings people

Calories 304kcal

Cost $20.00

Ingredients

2 medium Star Prairie Rainbow Trout or other river trout
4 tablespoon ponzu sauce https://thejapanesekitchen.com/ponzu-sauce/
1 small knob fresh ginger
2 springs green onions
1/4 cup all-purpose flour for dusting
1/4 cup vegetable oil for cooking

Instructions

Gather the ingredients.
Filet the fish and remove large bones. Cut each filet into 3-4 pieces.
Peel ginger and julienne as thin as you can.
Cut green onion into 1-inch length then cut them lengthwise into small strips. In a small bowl, add cold water then the green onion. Set it aside.
Heat a frying pan large enough to hold all the fish in one layer. When the pan is hot, dust the trout pieces with flour and place them skin side down. Cook on medium heat for a minute or two. Flip the fish and cook the other side.
Take the fish out on a plate with paper towels to drain the excess oil.
Take the green onion out of the cold water and remove the excess water.
Arrange the fish on a plate and top with fresh ginger and green onion. Drizzle the fish with ponzu sauce and serve warm.