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This pan-seared trout is crisp on the outside and tender inside, with a light soy-based sauce that brings out the natural sweetness of the fish. It’s quick to make and perfect for nights when you want something fresh, flavorful, and satisfying without much fuss.
Quick look at the recipe
This pan-seared trout is inspired by the crispy pan-fried fish my grandmother used to make when I was growing up. The ginger-scallion soy sauce is simple but full of flavor — savory, lightly sweet, and aromatic. It instantly elevates any fish fillet with that classic home-cooked taste.
- Ready in: under 30 minutes
- Texture: Crispy skin, tender inside
- Flavor: Savory, gingery, and scallion-rich
Main Ingredient Notes
- Scallion Ginger Sauce: Fresh ginger and scallions sizzled in hot oil, then mixed with soy sauce, Shaoxing wine, sesame oil, sugar, and water for a light, savory flavor.
- This version is a little different from my classic ginger scallion sauce. Instead of pouring hot oil over the aromatics, this one is built in the pan after searing the fish — using the fond and pan flavor to make a quick, silky sauce. The taste is similar, but the texture is saucier and perfect for spooning over crispy trout.
- Trout Fillets: Use rainbow trout — thin, lean fillets that cook evenly and crisp up beautifully. The flesh color ranges from white to light pink or orange depending on the fish’s diet, but the flavor is equally mild and delicate. Choose fillets that are fresh and firm to the touch. Avoid steelhead trout — it’s thicker and more like salmon, better suited for baking or roasting.
- Starch (for dusting): Dusting the fish with starch helps absorb surface moisture, keeps the inside juicy, and creates a crispy golden skin. Use tapioca starch, potato starch, or cornstarch if you prefer. Shake off the excess before cooking for an even, thin coat.
Cooking tips for crispy pan-fried trout fillets
Pan frying skin-on trout is simple to make, but a few small details make all the difference. Here are the top questions and mistakes people run into when trying to get that golden, crispy skin.
How to get crispy skin
Pat the trout fillets completely dry before seasoning. Dust lightly with starch — this helps absorb leftover moisture and forms a thin crust that crisps up beautifully. Always place the fish skin side down first in a hot pan and let it cook undisturbed until the edges start curling and the skin turns golden before flipping.
How to tell when trout is cooked through
Trout fillets are thin and cook fast. You’ll know they’re ready when the meat flakes easily with a fork and looks opaque yet still juicy all the way through. If using a thermometer, the internal temperature should be around 140°F (60°C) in the thickest part. Go beyond that, and the fish can turn dry.
How to prevent the fish from sticking
A quality nonstick or well-seasoned skillet is key for delicate fish like trout. Preheat the pan over medium heat until the oil shimmers but isn’t smoking. If the oil is too cold, the skin won’t crisp; too hot, and it’ll burn. When the fillets are ready to flip, they should release from the pan easily — forcing them too early can tear the skin.
Getting the oil temperature right
Add the oil, then watch for small ripples or a gentle shimmer on the surface — that’s the sweet spot. You should hear a steady, soft sizzle when the fish hits the pan. If the oil smokes immediately, the pan is too hot; if there’s no sound at all, it’s too cold.
What to serve with pan-seared trout
This light, flavorful pan-fried trout goes perfectly with simple sides that keep the meal balanced and comforting. Here are a few of my favorite pairings to make it a complete dinner.
- Rice or Grains: Serve the trout with a bowl of freshly cooked white rice or sticky rice — both made easily in a rice cooker.
- Vegetables: Add a pop of green with stir-fried yu choy, Chinese broccoli with garlic sauce, or a refreshing Asian cucumber salad.
- Soups: Round out the meal with a cozy soup like chicken ginger soup, wonton egg drop soup, or shiitake mushroom soup with tofu.
FAQs
Yes, frozen trout works well as long as it’s thawed properly. Place it in the fridge overnight, or submerge the sealed fillets in cold water for about 30 minutes. Once thawed, pat the fish completely dry before cooking.
Use a neutral oil with a high smoke point such as avocado oil, grapeseed oil, or sunflower oil. These stay stable at higher temperatures and let the fish crisp without burning or adding unwanted flavor.
Yes. Any thin, mild white fish works well with this method — try tilapia, flounder, sole, or whiting. The key is to choose fillets that are thin and even in thickness so they cook quickly and crisp up without drying out.
Try these trout recipes next!
- Baked trout: Smeared with miso butter and wrapped in parchment paper to stay moist and juicy.
- Air fryer trout: Quick, simple, and full of flavor with a light dry spice rub — perfect for busy weeknights.
Pan seared trout recipe
Ingredients
- 1 oz. Ginger julienned
- 3-4 Scallions separate white and green parts
- 4 tbsp light soy sauce
- 2 tbsp shaoxing wine
- 4 tsp toasted sesame oil
- 3 tsp sugar
- 2 tbsp water
- 3.5 tbsp Avocado oil divided
- 2 piece trout fillets about 14.5 oz / 410 g total, skin-on, thin fillets such as rainbow trout
- Coarse sea salt lightly sprinkled
- 4 tbsp starch for dusting
Instructions
- Prep aromatics: Julienne the ginger. Slice the scallions to separate the white and green parts, then cut them into 3-inch (about 7.5 cm) sections. Carefully run the tip of a knife lengthwise through the scallion sections to create long, thin strips. Keep the white and green parts separate.
- Make the sauce: In a small mixing cup, combine soy sauce, Shaoxing wine, sesame oil, sugar, and water. Stir well until the sugar dissolves.
- Prepare the fish: Pat the fillets dry with paper towels and lightly season both sides with salt. In a shallow tray, spread out the starch and lightly coat each fillet on both sides. Dust off any excess.
- Pan-sear the fish: Preheat a large (12-inch / 30 cm) nonstick skillet over medium heat with 2 tbsp of oil until it shimmers. Place the fillets skin side down and increase the heat to medium-high. Cook until golden brown and the meat flakes easily with a fork, about 4 minutes first side: 2-3 minutes second side. Pn
- Keep warm: Transfer the fish to a large serving plate (skin side up) and keep warm in an unheated oven. Do not cover the plate to maintain crispness.
- Make the sauce base: In the same skillet, heat the remaining 1½ tbsp oil over medium heat until shimmering. Add the ginger and scallion whites and sauté for about 30 seconds — they should sizzle without burning. Adjust heat if needed.
- Finish the sauce: Add the scallion greens and pour in the sauce mixture. It will sizzle right away. Stir for 20–30 seconds until the greens just wilt, then turn off the heat.
- Combine and serve: Arrange the ginger and scallion mixture over the fish fillets and pour the hot sauce on top. Serve immediately with steamed rice.
Notes
- Serve immediately: The fish tastes best right away while the skin is still crisp.
- Pick thin trout fillets: Rainbow trout fillets are usually thinner than steelhead trout, ranging from about ½ inch to 1 inch thick. In general, thinner fillets (around ½ inch) take 2–3 minutes per side to pan-fry, while thicker ones (about 1 inch) need closer to 4 minutes per side.
- Trout alternatives: Any thin, mild white fish fillets work well — try tilapia, flounder, sole, or whiting.
- Pan type: Use a large nonstick skillet for best results and to prevent the fish from sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just soo delicious indeed. Thank you😋❤️
Ohhh I’m so happy to hear! Yay! :))