Sugar & Spice Rubbed Steelhead Trout With Asian Ginger Veg - cooking recipe

Ingredients

THE RUB
1/3 cup season salt
1/3 cup brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons garlic powder
2 tablespoons paprika
1 tablespoon dried thyme
1/2 teaspoon dried chipotle powder
THE MAIN DISH
extra virgin olive oil
broccoli
sugar snap pea
1 small green beans
bamboo shoot
bok choy (I just used the green part, not a fan of the white part! ( -)
grated ginger and crushed garlic
low sodium soy sauce
brown sugar
cornstarch
sesame oil

Preparation

THE RUB:
Blend well together and rub into both sides of fish. Let sit in the fridge for at least an hour before baking or grilling. Store extra rub blend in an airtight container and save for another day. This is also nice rubbed on large scallops or prawns!
THE MAIN DISH:
Rub salmon with sugar & spice mix and set aside in fridge for at least an hour. Cut up broccoli into bite sized pieces and trim up peas and beans. Slice up bok choy. In a baking dish, grease lightly with olive oil and place fish in dish. Bake at 400F for 10 minutes -- this will depend on thickness. Mix equal parts soy sauce and brown sugar to make a sweet \"slurry\", adding a pinch or two of cornstarch. While fish bakes, heat up a teaspoon of sesame oil in a large frying pan or wok, add ginger and garlic and fry 30 seconds, then add broccoli. Stirfry for 1 minute, then add snap peas, beans, and bamboo shoots. Stirfry another couple minutes until veggies are still \"al dente\". Add bok choy and soya sauce mix and stirfry one more minute. Serve the fish on top of the veggies, with a little of the sauce from the veggies drizzled on the fish. Enjoy!