- Make the chow chow: In a medium saucepan, simmer 3 cups water with salt and sugar until dissolved. Cool to room temperature. In a separate container with an airtight top, combine bay leaves, coriander, dill, garlic, and jalapeño. Combine onion, zucchini, corn, and peas and add to the container with spices. Cover with roomtemperature brine and seal airtight. Ferment at room temperature for 3 to 14 days. Refrigerate when the mixture stops bubbling to slow the fermentation.
- Make the trout: In a skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Thoroughly dry trout on both sides (to help reduce sticking) and season with salt and pepper. Place two fillets skin-side down and sear until crispy, about 2 to 3 minutes, depending on thickness. Flip and cook the other side for an additional minute. Keep warm while you cook remaining fillets in 2 batches. Serve fish with chow chow.