Rainbow Trout Sake

1. 1

   Take trout out of the refrigerator 30 min before cooking.

2. 2

   Mix soy sauce, 6 tablespoon of the sake, sugar and ginger over med heat, stirring to dissolve sugar.

3. 3

   Bring just to a boil.

4. 4

   Strain sauce through a sieve.

5. 5

   Combine 2 tablespoon of sauce with remaining sake, rub on inside and outside of fish.

6. 6

   Place rest of sauce back in saucepan and bring to a boil.

7. 7

   Reduce heat and simmer until it is reduced by half.

8. 8

   Place fish skin-side down in a pre-heated broiler 2 inches away from heat.

9. 9

   Cook about 4 min, remove, brush with reduced sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.