Rainbow Trout Sake
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | whole |
rainbow trout
boneless |
* |
| 8 | tablespoons |
soy sauce, tamari
low sodium |
|
| 8 | tablespoons |
sake
|
|
| 4 | tablespoons |
sugar
|
|
| 4 | tablespoons |
ginger
finely grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | whole |
rainbow trout
boneless |
* |
| 1.2E+2 | ml |
soy sauce, tamari
low sodium |
|
| 1.2E+2 | ml |
sake
|
|
| 6E+1 | ml |
sugar
|
|
| 6E+1 | ml |
ginger
finely grated |
|
Directions
Take trout out of the refrigerator 30 min before cooking.
Mix soy sauce, 6 tablespoon 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 tablespoon 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 inches away from heat.
Cook about 4 min, remove, brush with reduced sauce and serve.
