Nepalese · intermediate
Pokhara Pan-Seared Trout With Timur Radish Relish
Crisp trout fillets seared in fragrant mustard oil, topped with a bright Nepalese daikon radish and timur pepper relish.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the trout fillets thoroughly dry with paper towels and season both sides evenly with turmeric, half of the salt, and half of the ground timur pepper.
- 02
In a medium bowl, combine the grated daikon radish, chopped green chili, minced garlic, lemon juice, remaining salt, and remaining timur pepper to make the fresh relish.
- 03
Heat mustard oil in a heavy skillet over medium-high heat until shimmering and just beginning to smoke slightly.
- 04
Place the trout fillets skin-side down in the skillet and sear for 4 minutes until the skin turns crispy and golden brown.
- 05
Flip the fillets carefully using a wide spatula and cook for an additional 2 to 3 minutes until the flesh is opaque and flakes easily.
- 06
Transfer the seared trout fillets to warm plates and spoon the chilled timur radish relish generously over the top before serving.
A LITTLE KITCHEN KNOW-HOW
Sear-Basting in Mustard Oil
Cooking skin-on fish fillets at high heat in mustard oil to achieve a crisp crust while locking in internal moisture.
Notes from the kitchen
- Let the mustard oil smoke briefly before cooking to mellow its sharp raw bite into a warm, nutty aroma.
- If Nepalese timur pepper is hard to find, ground Szechuan peppercorns make a great alternative.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
