Wulf's Kitchen: Teriyaki Trout with Sesame and Scallions
An unbelievably easy and delicious recipe from our friends at ChalkStream - a good one for kids and adults alike.
- 2 filet portions of ChalkStream® trout (4 to 5 ounces each)
- 1/2 cup long grain or basmati rice
- 3/4 cup mirin
- 3 tablespoons soy sauce
- 1/2 cup sugar
- 2 tablespoons sesame oil
- 2 spring onions, thinly sliced into rings or 1/4-inch shards
Bring trout fillets up to room temperature. Cook the rice according to packet instructions. While the rice is cooking, make the teriyaki sauce: Heat the mirin and soy sauce together with the sugar in a small saucepan over low heat. Stir to dissolve the sugar and simmer for a couple of minutes. Set to one side.
Heat the oil to smoking point over medium-high hear in a non stick frying pan. Add the trout fillets to the pan and (cook skin side up first) for 2 minutes on both sides until opaque. Reduce heat to low and add the teriyaki sauce. Reduce heat to low and simmer for a further 2 minutes, until the sauce starts to thicken.
Serve fish on top of the rice, with some wilted pak choi or other greens. Drizzle with remaining teriyaki sauce and sprinkle with the chopped spring onions.