Trout Teriyaki on Rice

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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

Prep

8min

Cook

20min

Put the oil in a frying pan and fry the trout fillet on both sides. Cut into bitesize pieces.

Make scrambled egg. Cut the mangetout into fine strips and boil lightly.

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.

Add the trout to the frying pan and simmer for a while, trying not to break the fish.

Put some cooked rice in a bowl and pour over the trout and sauce.

Garnish with finely chopped spring onions and nori and serve alongside the scrambled egg and mangetout.

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