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 1,029
printed 94

saved 0

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

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Ingredients

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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.

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