I had one package each of trout and chubs from last falls fishing trip to the cold waters of Scofield Reservoir. Most people in Utah would snub their nose at eating chubs. Chubs are an unwanted fish species that out compete other fish species such as trout for food. Trout fishermen hate these fish with a passion. When they catch a chub they usually kill it and leave it on the shore to rot. Or, they freeze them for ice fishing bait. Chubs actually are good to eat if filleted and prepared properly. If you do not like trout or chubs you can use freshwater fish such as bluegill, yellow perch, white bass, walleye or any of your favorite ocean fish in this recipe.

Usually, I fry these fish or bake them. This time I wanted to try a different recipe and I was craving Asian flavors. I checked my cupboards and found several Asian spices and ingredients. I decided to make up a recipe with these ingredients and let my family be the guinea pigs and see how they reacted to the finished product. I also decided to serve the fish over a warm, homemade potato salad with some of last years potatoes that I bottled in the fall. I topped this creation with an over-easy egg.

The dish was delicious and my fish leary family loved the flavors incorporated in this dish. They liked the Asian flavor so much that they want me to use this marinade on beef, and chicken recipes! I have included the recipe below for you to try. I hope you enjoy it as much as we did.

Fish Marinade Ingredients-

1/2 cup vegetable oil.

1/2 cup soy sauce.

1/2 cup Mirin wine or Sake.

1 tablespoon Siracha pepper sauce. More if you want it spicy.

1/2 cup Annie Chung’s Korean Sweet & Spicy sauce

1/2 cup Shrimp Paste – This can be found at Asian Markets.

1 Tablespoon garlic powder

1 tablespoon onion powder

The juice of one lime.

Black Pepper

Fish –

8 fillets of your favorite freshwater or saltwater fish.

8 large eggs to top fish.

Potato Salad ingredients –

Potatoes, peeled and cut into cubes.

1 cup mayonnaise

Chopped Gherkins – to your preference.

Chopped Chives – to your preference.

Salt and pepper to taste.

Preparation –

1. Combine all marinade ingredients in a large Ziploc bag. Mix thoroughly and then add fish fillets to the marinade. Marinate for at least two hours.

2. Cut up potatoes and boil in salted water. While the potatoes are boiling add the mayonnaise, Chives, Gherkins, salt and pepper to a mixing bowl. When the potatoes are done boiling, strain and add to the mixing bowl. Stir to combine all ingredients. Put potato salad to the side while you saute the fish.

3. Heat 2 tablespoons vegetable oil in a saute pan. Remove the fish from the marinade and put directly into hot oil. Keep an eye on the fish while it cooks to make sure the marinade does not burn. Flip the fish several times while it cooks to make sure the fillets do not stick to the pan. Small fish fillets should be cooked within 5 minutes. Cook larger fillets longer until they are cooked through. While the fish is cooking, in a separate pan fry your eggs until they are over-easy.

4. To plate, place potato salad in the center of a plate. Add two fish fillets on top of the potato salad and top with the fried egg. Serve immediately.

Serves 4. Enjoy!