Editorial sample recipeNepaleseintermediateHalalGluten-FreeDairy-Free

Pokhara Pan-Seared Trout With Timur Radish Relish

Name: Pokhara Pan-Seared Trout With Timur Radish Relish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Nepalese
Ingredients: 4 fillets Halal trout fillets, skin-on, about 6 oz each; 2 tbsp Mustard oil; 1 tsp Ground timur pepper; 1 cup Daikon radish, grated; 0.5 tsp Turmeric powder; 2 tbsp Fresh lemon juice; 1 piece Green chili, finely chopped; 2 cloves Garlic, minced; 1 tsp Salt

Crisp trout fillets seared in fragrant mustard oil, topped with a bright Nepalese daikon radish and timur pepper relish.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Pokhara Pan-Seared Trout With Timur Radish Relish

AI illustration

Technique to learn

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.

Instructions

Step 1: 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.
Step 2: 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.

Step 3: Heat mustard oil in a heavy skillet over medium-high heat until shimmering and just beginning to smoke slightly.

Step 4: Place the trout fillets skin-side down in the skillet and sear for 4 minutes until the skin turns crispy and golden brown.

Step 5: 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.

Step 6: Transfer the seared trout fillets to warm plates and spoon the chilled timur radish relish generously over the top before serving.

Cooking tips

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.

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