Trout Stuffed Japanese Style

Name: Trout Stuffed Japanese Style
Yield: 4
Cuisine: Fusion
Ingredients: mushrooms; vegetable oil; eggs; sweet red bell peppers; soy sauce, tamari; trout; scallions, spring or green onions; bacon; mung bean sprouts; celery

Submitted by dominique

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

POUND MUSHROOMS
sliced

TABLESPOONS VEGETABLE OIL

LARGE EGGS
lightly beaten

EACH SWEET RED BELL PEPPERS
or green, in strips

TEASPOONS SOY SAUCE, TAMARI

EACH TROUT
boned with skin, head and tail *

3 ea Scallions, cu

SCALLIONS, SPRING OR GREEN ONIONS
including greens *

STRIPS BACON

CUP MUNG BEAN SPROUTS

RIBS CELERY
sliced *

Directions

Mix the vegetables together.

In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes.

Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate.

Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch.

Wrap 2 slices of bacon around each trout, tucking the ends under the trout.

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.

Test after 12 minutes. Vegetables will remain crisp.