Trout Stuffed Japanese Style
Submitted by dominique
Whole trout stuffed with stir-fried mushrooms, bean sprouts, and egg, then wrapped in bacon and baked until the skin crackles. A bold Japanese-fusion fish dinner in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minEast meets West in this show-stopping stuffed trout that packs a stir-fry inside a whole fish and wraps it all in bacon.
The filling is quick: mushrooms, bell peppers, bean sprouts, scallions, and celery get a fast toss in a hot wok with beaten eggs and soy sauce.
That savory, crunchy filling goes straight into boned whole trout, and bacon strips hold everything together while the fish roasts at high heat until the skin goes crispy and the flesh turns opaque.
The vegetables stay snappy inside, giving you a contrast of textures that keeps every bite interesting.
Kitchen Tips
- Don’t overstuff. The filling expands as it heats, so pack it firmly but leave a little room. About a quarter of the mixture per fish is just right.
- Tuck the bacon ends underneath. This keeps them from curling up and unraveling during baking.
- Start checking at 12 minutes. Thinner trout can finish fast, and overcooked fish won’t forgive you. The flesh should be opaque right to the bone.
- Swap in tamari for gluten-free. Same umami punch, no wheat.
Ingredients
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.
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