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Tea-Smoked Beer-Battered Trout and Vegetables - Recipe - FineCooking

Date Added: 1/11/2019    Source: www.finecooking.com

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Ingredients
  • 2 cups Chinese black vinegar or balsamic vinegar
  • 1 cup rice vinegar
  • 2 Tbs. chopped garlic
  • 6 egg yolks, pasteurized, if you like
  • 2-1/2 cups grapeseed oil
  • 1/2 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • Banana leaf or napa cabbage leaf, for steaming
  • 1 cup long-grain white rice
  • 1 cup granulated sugar
  • 1 cup loose Lapsang Souchong tea leaves
  • 4 cups medium-size cauliflower florets (about 10 oz.)
  • 4 cups medium-size broccoli florets (about 7 oz.)
  • 2 whole rainbow trout, gutted and scaled (about 10 oz. each)
  • Grapeseed or canola oil, for frying (about 6 cups)
  • 3 oz. (about 3/4 cup) all-purpose flour
  • 3/4 cup cornstarch
  • 3 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 12 oz. lager beer, such as Sam Adams
  • 1 bunch scallions, thinly sliced, greens and whites separated
  • Kosher salt and freshly ground black pepper

View the full recipe at finecooking.com

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