Rainbow Trout with Sake Recipe
Serves/Makes: 4
Ingredients:
- 4 boneless whole rainbow trout
- 8 tablespoons (120 mL) soy sauce, low sodium
- 8 tablespoons (120 mL) sake (Japanese rice wine), divided
- 4 tablespoons (60 g) sugar
- 4 tablespoons (60 mL) finely grated fresh ginger
- Take trout out the refrigerator 30 minutes before cooking.
- Into a saucepan, over medium heat, mix together soy sauce, 6 tablespoons (90 mL) sake, sugar and grated ginger, stirring to dissolve sugar.
- Bring just to a boil.
- Strain sauce through a sieve.
- Combine 2 tablespoons (30 mL) sauce with remaining sake rub fish inside out with mixture.
- Pour remaining sauce back into saucepan bring to a boil.
- Lower heat simmer until reduced by half.
- Arrange fish, skin-side down, into a preheated broiling pan, 2 inches (5 cm) away from heat.
- Broil for about 4 minutes.
- Remove from oven, brush with reduced sauce and serve.
Note:
This recipe for Rainbow Trout with Sake serves/makes: 4
Main Ingredient: Trout
Preparation Method: Broiled/Grilled
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