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Ingredients
- 1 1/2 lb skin-on trout fillets - (4 fillets)
- 2 tsp vegetable oil
- 1 bn green onions trimmed, and thinly sliced
- 1 Tbsp. grated fresh ginger
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. sake or possibly white wine
- 1 pch red pepper flakes
Directions
- Cut 3 shallow diagonal slashes in the skin side of each trout fillet. Heat the oil in a large non-stick frying pan and add in the fillets skin-side down (2 at a time if your pan is not large sufficient). Add in the lid and cook over medium-high heat till the tops of the fillets are opaque, 3 to 4 min.
- Remove the lid and continue cooking till the skin is crisp and brown and the flesh is opaque through the thickest part, 2 to 3 min longer.
- Flip the fillets skin-side up onto 4 warmed dinner plates. Add in the green onions and ginger to the frying pan and cook over medium heat, stirring, till soft, about 1 minute. Add in the soy sauce, sake and red pepper flakes, stir and cook till warm, about 30 seconds longer.
- Pour the sauce over the trout fillets and serve immediately, with steamed white rice alongside.
- This recipe yields 4 servings.
- Comments: The skin of trout is not only edible, but also a tasty contrast to the tender flesh. Here the skin cooks to delicate crispiness in a one-sided cooking method. A nonstick pan makes frying tidy, but a standard frying pan can also be used.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 4 servings | |
| Calories 43 | |
| Calories from Fat 20 | 47% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 455mg | 19% |
| Potassium 92mg | 3% |
| Total Carbs 2.99g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.73g | 0% |
| Protein 1.0g | 2% |
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