Rice-Crusted Trout with Garum, Brown Butter, Hazelnuts, and Mandarin Oranges | TASTE

Ingredients

• 1 c jasmine rice
• 8 tbsp unsalted butter
• 4 3-ounces skin-on red trout, sea trout, or arctic char fillets
• kosher salt
• freshly ground black pepper
• 1 tbsp State Bird Garum
• 1 tbsp julienned ginger
• 2 mandarin oranges, segmented and white pith removed, plus 2 tsp mandarin orange juice
• 16 hazelnuts, toasted, and halved
• 20 mint leaves
• 8 cilantro sprigs, thick stems discarded, picked into a few delicate clusters of leaves
• 1 c baby mustard greens
• 4 c fish sauce (preferably Red Boat brand)
• 1 c lime juice
• 1 lemongrass stalk
• 3-inch knob ginger, peeled and cut into a few pieces
• 3 md garlic cloves, peeled
• 6 cloves
• 3 dried Indian or Indonesian long peppers
• 3-inch Ceylon cinnamon stick
• 1 whole nutmeg