Ingredients
1/4C Soy Sauce
1/4C Pickled ginger juice from the ginger jar
1T Fresh ginger, chopped
4ea Garlic cloves, chopped
1T Toasted sesame oil
Chili flakes to taste
1-1/2lb Steelhead trout, skin on, cut into bite sized chunks
More sesame oil for cooking
3T Dark brown sugar
4C Cooked rice
Ingredients for the cucumber salad
2ea Avocados, 1/2 inch chunks
2ea Small cucumbers, chopped
2T Chopped pickled ginger
1ea Jalapeno, sliced
1/2C Fresh cilantro, chopped
1/4C Green onions, chopped
2T Toasted sesame oil
2T Sesame seeds
1C Pomegranate arils (optional)
Process
Mix the soy sauce, ginger juice, ginger, garlic, toasted sesame oil, in a shallow dish
Season with chili flakes
Add the trout, getting the chunks mostly submerged
Marinate for 1 hour or all day
Combine all of the salad ingredients, and season with salt
Heat a couple of tablespoons of sesame oil in a large skillet over high heat
Rub the trout with brown sugar
Place the trout pieces, skin side face up in the skillet
Sear until brown, about 2 minutes
Flip and let the skin get crispy
Lower the heat to low
Add the marinade and simmer for 3 minutes
Cut into a piece to see if it is done the way you like it
If not, continue cooking until it is
When done to your satisfaction, take off the heat
Spoon the trout over the bowls of rice
Top with the cucumber salad
Serve
600 Calories per serving
Mad Dog and Celeste's Recipes 