Rainbow Trout Sake

* Exported from MasterCook II *

Rainbow Trout Sake

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Main Dish
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Whole Rainbow Trout -- boneless
8 Tbsp Soy Sauce, Low Sodium
8 Tbsp Sake
4 Tbsp Sugar
4 Tbsp Ginger -- finely grated

Rainbow trout are very particular - they like only clear, cool, unpolluted
waters. (I think they are smart!!) And so it is typically in beautiful,
pristine environments that recreational fishermen enjoy the furious leaps
and runs for which the rainbow trout is knows. It is a striking fish,
with a heavily spotted body, a dark olive-green back, a silvery bellow and
a red-dish band (the rainbow) along its side. Related to the salmon,
rainbow trout in the wild live part of their lives in the ocean and part
in river streams.

Selection: Available whole-dressed and as fillets and steaks, the quality
of farm-raised rainbow trout is consistently high. Purchase 1/2 lb of
white-dressed rainbow trout or 1/3 lb of fillets or steaks per serving.

Preparations: Rainbow trout has a very mild flavor with a hint of a
nut-like flavor. It has a firm texture with a fairly fine flake. While
it can be prepared in a variety of ways, it is most often pan-fried.

Instructions:
Take trout of the refrigerator 30 min before cooking. Mix soy sauce, 6 T
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 T 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" away from heat. Cook about 4 min, remove, brush with reduced sauce and
serve.

Serves 4

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