MONGOLIAN TAIMEN RECIPESNo, I'm Not Kidding
Asian Taimen
2 tsp Kikkoman soy sauce salt to taste pepper to taste
1 tsp granular cane sugar 1 tsp Extra virgin olive oil 1 tsp fresh garlic, minced fine 1 tsp fresh ginger root, minced 4 scallions, chopped coarsely 1 tbsp slivered almonds, optional but a nice touch
Rub the Taimen with Kikkoman soy sauce. Add salt, pepper, and sugar to taste and set to the side.
In a large cast iron skillet (or wok), heat olive oil over a medium flame. Toss in the garlic, ginger, and scallions. Brown this mixture and add the Taimen filets. Cook until golden brown and crispy. This should be around about 3 to 5 minutes. Flip the fillets and cook until Taimen is flaky under pressure from a fork. This should take an additional 3 to 5 minutes. Grab a beer or a cup of Chinese tea, sit down and eat with chopsticks. Serve with fresh green beans and steamed white rice. Do you need me to tell you how to cook rice? I didn’t think so. Black Taimen
2 tsp dry mustard seed 1 tsp cayenne pepper (Aye carumba!)
1 tsp ground cumin 1 tsp black pepper 1 tsp white pepper 1 tsp thyme 1 tsp iodized table salt 3/4 c.REAL butter, melted 6 Taimen fillets (about 4 to 6 ounces each) 1/4 c.REAL butter, melted (Yes, an additional ¼ cup. Not a mistake, folks)
Combine paprika, mustard, cayenne pepper, ground cumin, black pepper, white pepper, thyme, and salt in a bowl and set it aside. Get your cast iron skillet out of storage and heat on a high flame until sizzling hot, approximately 8 to 10 minutes.
Put 3/4 cup REAL butter into a shallow baking dish. Submerge the fillets, one at a time, into the melted butter. Turn fish over to evenly coat both sides. Now sprinkle the spice mix on both sides of the dipped, buttery, slimy fillets and gingerly pat to press the spice into the fish meat. Now comes the fun part. Arrange the fillets in the HOT skillet so they have room to breathe. Now we see the need for the other ¼ cup of butter. Divide ½ of the additional butter up and pour a tsp over each filet. See, I told you it wasn’t a mistake. Sautee the fish until it looks charred, maybe 2 to 3 minutes. Flip the fillets and repeat the 1 tsp melted butter for each fillet. Now cook until THIS side looks charred.The charred appearance is why it’s called Black Taimen. We hape you've enjoyed these Mongolian Taimen recipes. Hucho Taimen is a rare fish everywhere but Mongolia. Not too many of us have the opportunity to travel to the land of the Taimen and fly fish for these exotic creatures. If you have other Mongolian Taimen recipes you'd like to share with the world, please let us know> Have a Fantastic Fish Story to Tell?
Do you have a whopper of a story to tell about the one that got away? How about your most dramatic fish catch ever?
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