Trout Stuffed Japanese Style Recipe

Name: Trout Stuffed Japanese Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound mushrooms sliced; 2 tablespoons vegetable oil; 4 large eggs lightly beaten; 1 each sweet red bell peppers or green, in strips; 2 teaspoons soy sauce, tamari; 4 each trout boned with skin, head and tail; 3 ea Scallions, cu scallions, spring or green onions including greens; 8 strips bacon; 1 cup mung bean sprouts; 2 Ribs celery sliced

Servings: persons

1
Mix the vegetables together.
2
In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes.
3
Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate.
4
Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch.
5
Wrap 2 slices of bacon around each trout, tucking the ends under the trout.
6
Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone.
7
Test after 12 minutes.
8
Vegetables will remain crisp.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 pound mushrooms sliced, 2 tablespoons vegetable oil, 4 large eggs lightly beaten, 1 each sweet red bell peppers or green, in strips, and more.

Yes, Trout Stuffed Japanese Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Trout Stuffed Japanese Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions