Trout Teriyaki on Rice

This three colour rice dish has a delicate flavour of trout.

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)
Serves 4 Prep: 8 min Cook: 20 min

Ingredients

Trout fillets 4
Sauce:
Soy sauce 100ml
Mirin 100ml
Sugar 2 tbsp
Sake 3 tbsp
Egg 1
Mangetout a few
Potato starch in water as required
Spring onions as required
Nori sheet as required

Method

1
Put the oil in a frying pan and fry the trout fillet on both sides. Cut into bitesize pieces.
2
Make scrambled egg. Cut the mangetout into fine strips and boil lightly.
3
Put all the sauce ingredients in a frying pan on medium heat and bring to the boil. Turn down to low and add the potato starch in water to thicken.
4
Add the trout to the frying pan and simmer for a while, trying not to break the fish.
5
Put some cooked rice in a bowl and pour over the trout and sauce.
6
Garnish with finely chopped spring onions and nori and serve alongside the scrambled egg and mangetout.

Tips & Note

●If you need to remove the trout skin, cut at one end down to the skin and slice along the skin under the fillet, holding the skin tightly.

Trout Teriyaki on Rice

This three colour rice dish has a delicate flavour of trout.

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)

Serves 4

Prep: 8 min

Cook: 20 min

Ingredients

Trout fillets 4
Sauce:
Soy sauce 100ml
Mirin 100ml
Sugar 2 tbsp
Sake 3 tbsp
Egg 1
Mangetout a few
Potato starch in water as required
Spring onions as required
Nori sheet as required

Trout Teriyaki on Rice

Recipe ID :890 Posted on 20 JUL 2015

Serves 4

Prep 8min
Cook 20min
views 564
printed 89

saved 0

This three colour rice dish has a delicate flavour of trout.

Share

Ingredients

Print Ingredients Email Ingredients
4
100ml
100ml
2 tbsp
3 tbsp
1
a few
as required
as required
as required

Method

Prep
8min
Cook
20min
1
Put the oil in a frying pan and fry the trout fillet on both sides. Cut into bitesize pieces.
2
Make scrambled egg. Cut the mangetout into fine strips and boil lightly.
3
Put all the sauce ingredients in a frying pan on medium heat and bring to the boil. Turn down to low and add the potato starch in water to thicken.
4
Add the trout to the frying pan and simmer for a while, trying not to break the fish.
5
Put some cooked rice in a bowl and pour over the trout and sauce.
6
Garnish with finely chopped spring onions and nori and serve alongside the scrambled egg and mangetout.

Tips & Note

●If you need to remove the trout skin, cut at one end down to the skin and slice along the skin under the fillet, holding the skin tightly.

PRO
rie-i
I’ve got 19 recipes!

RIE-I
Step into my kitchen!
Lovely with cooked rice and especially good with a cold beer!
Minced pork, Onion, Carrot, Aubergine, Garlic, Seasonings:, Curry paste, Ketchup, Vegetable oil, White wine, Salt & pepper
PRO
You'll find the artichoke a wonderful and moreish texture. Combined with the sauce, it's really delicious!
Artichokes, Chicken thighs, French beans (cooked, chopped), Sake, Miso (red), Sugar, Dashi broth
PRO
A lovely dish with the simple pleasing taste of duck.
Duck breast fillets, Salt, Pepper, Sauce:, Light soy sauce, Sake, Ginger (grated), Mooli (grated), Cress, Spring onions, Cayenne pepper
PRO
It's my family's favourite, the hot and sour spring onion sauce.
Artichokes in oil, Chicken thighs, Aubergine (large), 【Spring onion sauce】, Spring onions (roughly chopped), Garlic (finely chopped), Chinese chilli bean sauce, Light soy sauce, Sugar, Sake
PRO
This three colour rice dish has a delicate flavour of trout.
Trout fillets, Sauce:, Soy sauce, Mirin, Sugar, Sake, Egg, Mangetout, Potato starch in water, Spring onions, Nori sheet
PRO

Similar Recipe

Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.
Salmon fillet, Salt, Cooked rice , Mayonnaise, Sesame oil, Nori sheet
KitchenCIB
HOME
I used John West tinned smoked oysters for a Japanese traditional rice bowl dish.
Smoked oysters, Onion (medium), Carrot (small), Mushrooms, Spring onions, Eggs, Sugar, Soy sauce, Mirin, Dashi broth
Tobuchan
HOME
Simmer it well to get just the right strength of taste.
Mackerel fillet, Ginger, Water, White miso paste, Sugar
The ethnic flavour is enhanced with the fish sauce.
Cooked rice, Anchovy fillets, Eggs, Fish sauce (nam pla), Sesame oil, Salt & pepper
This goes well with cooked rice because of the dashi sauce from the tinned mackerel.
Tinned mackerel (in sauce), Oyster mushrooms, Chinese leaves, Konjak potato noodles, Sake, Light brown sugar, Soy sauce, Sea salt, Cayenne pepper
Easy peasy, anyone can make this and enjoy it!
Smoked mackerel fillets, Nori sheets (1/2 size), Chives, Wasabi

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME