Rainbow Trout Sake

This Japanese-inspired trout gets a double hit of flavor. First, a sake and soy sauce marinade rubbed on the inside and outside of the fish. Then a reduced version of the same sauce brushed on after broiling for a concentrated, glossy glaze.

The sauce is straightforward: soy, sake, sugar, and freshly grated ginger heated together, then strained to remove the ginger fibers. Reducing it by half intensifies the flavors into a syrupy, salty-sweet glaze that clings to the fish without running off.

Broiling skin-side down just two inches from the heat cooks the trout fast. Four minutes is all it takes for a fish this thin. The skin crisps against the pan while the flesh stays moist and flaky. Pulling the fish from the fridge 30 minutes before cooking lets it come to room temperature, which ensures even cooking from edge to center.

Pro Tips

• Grate the ginger on a microplane for the finest texture. Large pieces won’t strain out cleanly and leave fibrous bits in the sauce.
• Watch the broiler closely. At two inches from the heat, the difference between beautifully charred and burnt is about 30 seconds.
• Use boneless trout for easier eating, but keep the skin on. It protects the flesh from direct heat and gets deliciously crispy.
• Serve with steamed rice and a simple cucumber salad.

Variations

• Use salmon fillets instead of trout for a richer, fattier fish that handles the sweet glaze beautifully.
• Add a teaspoon of mirin to the sauce for extra sweetness and shine.
• Scatter toasted sesame seeds and sliced scallions over the finished fish for color and crunch.