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Amount Measure Ingredient -- Preparation Method
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4 Whole Rainbow Trout -- boneless
8 Tbsp Soy Sauce, Low Sodium
8 Tbsp Sake
4 Tbsp Sugar
4 Tbsp Ginger -- finely grated
Selection: Available whole-dressed and as fillets and steaks, the quality
of farm-raised rainbow trout is consistently high. Purchase 1/2 lb of
white-dressed rainbow trout or 1/3 lb of fillets or steaks per serving.
Preparations: Rainbow trout has a very mild flavor with a hint of a
nut-like flavor. It has a firm texture with a fairly fine flake. While
it can be prepared in a variety of ways, it is most often pan-fried.
Instructions:
Take trout of the refrigerator 30 min before cooking. Mix soy sauce, 6 T
of the sake, sugar and ginger over med heat, stirring to dissolve sugar.
Bring just to a boil. Strain sauce through a sieve. Combine 2 T of sauce
with remaining sake, rub on inside and outside of fish. Place rest of
sauce back in saucepan and bring to a boil. Reduce heat and simmer until
it is reduced by half. Place fish skin-side down in a pre-heated broiler
2" away from heat. Cook about 4 min, remove, brush with reduced sauce and
serve.
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