Directions
- 1Fillet the trout, remove the skin, fat, and bones.
- 2Pat the fish dry with tissue to remove excess water.
- 3Prepare the teriyaki sauce by combining soy sauce, Kikkoman, sugar, a knob of lemon, a knob of ginger, and one clove of garlic.
- 4Boil the teriyaki sauce for a few minutes to infuse the garlic and ginger flavors.
- 5Strain the teriyaki sauce to remove garlic and ginger particles.
- 6Line the fish in an aluminum tray.
- 7Baste or brush the fish with the teriyaki sauce. If no brush is available, slowly pour with a spoon.
- 8Grate quickmelt cheese over the fish.
- 9Drizzle more teriyaki sauce on top.
- 10Sprinkle about 1 teaspoon of brown sugar on top.
- 11Preheat your oven to the highest temperature.
- 12Bake the fish for 7 minutes.
- 13While the fish is baking, stir-fry mixed vegetables in butter until no longer watery and butter oil surfaces.
- 14Add the mixed vegetables on the side of the baked fish.
- 15Garnish with black and white sesame seeds.
- 16Torch the cheese for added flavor (optional).
- 17Add sesame oil towards the end of cooking.
Ingredients
- 1 kg Salmon (Trout slices)
- 0.25 cup dark Soy sauce
- 0.25 cup Kikkoman
- Grated knob of Ginger
- 1 clove Grated Garlic
- 1 tbsp Brown Sugar
- honey
- Quickmelt cheese
- Mixed veggies
- Butter
- Olive oil
- Sesame oil
- Black & white sesame seeds
Equipment
ovenstraineraluminum traybrushgraterspoonstove
Tips
- When using trout, do not include the fat as it can be very fishy.
- Pat the fish dry with tissue to prevent excess water.
- You can use salmon loin if not on a budget.
- For the teriyaki sauce, you only need to infuse the flavors, no need to wait for it to thicken.
- If you don't have an oven, you can cook this on top of a stove.
- Torch the cheese for added flavor.
- Add sesame oil towards the end of cooking to preserve its essence.
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