Trout Stuffed Japanese Style
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
mushrooms
sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | large |
eggs
lightly beaten |
|
| 1 | each |
sweet red bell peppers
or green, in strips |
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 4 | each |
trout
boned with skin, head and tail |
*
|
|
scallions, spring or green onions
including greens |
*
|
||
| 8 | strips |
bacon
|
|
| 237 | ml |
mung bean sprouts
|
|
| 2 | 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.
