Simple Salt Baked Rainbow Trout

Crispy skin on the outside and juicy fish on the inside.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Makes 1 Cook: 30 min

Ingredients

Rainbow trout (whole) 1
Salt as required
Metal skewer 1
Mirin as required

Method

1
Remove the scales from the fish using the back of a small knife from the tail upwards.
2
Sprinkle 1 level tsp salt over the fish and keep aside for at least 20 minutes.
3
Use a long metal skewer (from a supermarket or kitchenware shop). The trout skin is quite tough so a bamboo skewer would probably break.
4
Once skewered, score a large cross as shown in the picture, this will help to cook the fish quicker. Cover the fins with lots of salt to make it look attractive.
5
Cover the head with lots of salt so that it doesn't burn (this would look awful). All the salted parts are not to be eaten, so be generous with the salt.
6
Cover the salted parts with foil and put the whole fish in a preheated oven 180C for 15 minutes. Brush with mirin when it's cooked to give a lovely glaze.

Tips & Note

When removing the scales at Step 1, put the whole fish in a plastic carrier bag to avoid the table becoming messy. You can then throw away the bag when finished. At Step 2, you should keep the fish salted for a reasonable time before putting in the oven otherwise just the surface will be seasoned and not the deep flesh.

Simple Salt Baked Rainbow Trout

Crispy skin on the outside and juicy fish on the inside.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Makes 1

Cook: 30 min

Ingredients

Rainbow trout (whole) 1
Salt as required
Metal skewer 1
Mirin as required

Simple Salt Baked Rainbow Trout

Recipe ID :2117 Posted on 14 OCT 2016

Makes 1

Cook 30min
views 2,895
printed 0

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Crispy skin on the outside and juicy fish on the inside.

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Ingredients

Method

Cook
30min
1
Remove the scales from the fish using the back of a small knife from the tail upwards.
2
Sprinkle 1 level tsp salt over the fish and keep aside for at least 20 minutes.
3
Use a long metal skewer (from a supermarket or kitchenware shop). The trout skin is quite tough so a bamboo skewer would probably break.
4
Once skewered, score a large cross as shown in the picture, this will help to cook the fish quicker. Cover the fins with lots of salt to make it look attractive.
5
Cover the head with lots of salt so that it doesn't burn (this would look awful). All the salted parts are not to be eaten, so be generous with the salt.
6
Cover the salted parts with foil and put the whole fish in a preheated oven 180C for 15 minutes. Brush with mirin when it's cooked to give a lovely glaze.

Tips & Note

When removing the scales at Step 1, put the whole fish in a plastic carrier bag to avoid the table becoming messy. You can then throw away the bag when finished. At Step 2, you should keep the fish salted for a reasonable time before putting in the oven otherwise just the surface will be seasoned and not the deep flesh.

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Purihirunesan
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