Grilled Rainbow Trout with Herbed Salad and Fried Rice

Yia Vang's Grilled Rainbow Trout Recipe

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Grilled Rainbow Trout with Herbed Salad and Fried Rice

Yia Vang's Grilled Rainbow Trout Recipe

Prepared at True North Basecamp, Crosby, MN

"For me there’s always this excitement when we can go camping and really just use what’s around us in nature and just throw it on the fire."

Minnesota chef Yia Vang is at True North Basecamp in Crosby, Minnesota to show how easy it is to grill your daily catch, top it with a fragrant herbed salad of cilantro, dill, thai basil, mint and scallions and serve with a side of Hmong fried rice, which was one of the first things he learned how to cook at home.

Grilled Rainbow Trout with Herbed Salad and Fried Rice
The Culinary Campfire

Grilled Rainbow Trout with Herbed Salad and Fried Rice

By Yia Vang
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2 servings

Nothing smells better than bacon cooking in the woods. Get the whole family involved in the prep and enjoy your fresh catch in style. 


  • 1 Lake Trout, deboned and salted for the grill

Herbed Salad:

  • 1 small bunch each of fresh mint, dill,Thai basil, cilantro, big leaves torn into pieces by hand
  • 3 scallions, chopped
  • 1 medium shallot, finely sliced


  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 6 tablespoons canola oil

Fried Rice:

  • 3 cups of day-old, leftover cooked rice
  • 1 teaspoon garlic, minced
  • 1 teaspoon shallots, chopped
  • 1 teaspoon lemongrass, chopped
  • 1 teaspoon ginger, chopped
  • 1 teaspoon jalapeno pepper or fresno
  • chili pepper, chopped
  • ¼ cup carrots, chopped (frozen ok)
  • ¼ cup peas (frozen ok)
  • 2 eggs, beaten
  • 3-4 tablespoons tamari or soy sauce
  • Bacon (optional)


For Trout:

  1. Salt the trout and place it directly on the grill.
  2. Grill for approximately 8 minutes on each side.

For Herbed Salad:

  1. Pluck the leaves from herb stems by hand, tearing the leaves to make everything relatively equal in size (do not chop, as you don’t want to bruise the herbs). Then combine the mint, dill, Thai basil, cilantro and scallions in a bowl. Add the sliced shallots and set aside.
  2. Combine the lime juice, rice wine vinegar, and canola oil in a small bowl (or jar with lid) and whisk (or shake) to combine.

For the Fried Rice:

  1. Begin by adding one tablespoon of oil to a hot cast iron skillet. (If using bacon, cook the bacon in the skillet first).
  2. Add in your garlic, lemongrass, ginger, shallots, and chili, stirring to keep from burning, about 1 minute.
  3. Once the garlic is fragrant, add in the day-old rice, stirring to mix all the ingredients together. Simmer for approximately 1-2 minutes.
  4. Add the beaten eggs into the pan, stirring immediately.
  5. Add in the peas and carrots and stir.
  6. Add the tamari or soy sauce and cook for 2 more minutes.

Tips & Tricks

Don't forget to make rice ahead of time. 

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