Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
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4 trout fillets, skinless

2 eggs

All purpose flour

1 cup panko crumbs

1/3 cup shiso leaves, chiffonade

1 teaspoon ground coriander

Salt and pepper to taste


  1. Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown.
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