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4 (6 ounce) fillets boneless, skinless rainbow trout |
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2 teaspoons soy sauce |
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salt and pepper to taste |
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1 teaspoon white sugar |
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1 teaspoon olive oil |
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1 teaspoon minced garlic |
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1 teaspoon minced fresh ginger |
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4 green onions, chopped |
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| 1. Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside. |
| 2. Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more. |
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