Braised Lake Trout Recipe
This Braised Lake Trout makes a terrific combination with rice or noodles ! Try out this fabulous fish with sauces dish and let me know if you like it ! Your suggestions for this Braised Lake Trout are welcome
Ingredients
1 3-pound trout
2 teaspoons salt
4 teaspoons oil
3 tablespoons soy sauce
4 slices ginger
2 stalks scallions, cut into 1/2 inch sections
1 ounce ham, cut into shreds
1/2 cup hot water
2 teaspoons sugar
2 tablespoons sherry
Directions
Clean the fish and do not remove the head and tail.
Set it aside to drain.
When it is dry, rub both inside and out with salt.
Heat a pan with the oil and when it is very hot, saute the fish on one side for about 3 minutes, and the other side for 2 minutes, basting continually.
Do not turn again.
Pour the soy sauce evenly over the fish, and then add the ginger, scallions and ham.
Pour the water in the pan slowly and bring the sauce to a boil.
Braise for 2 or 3 minutes.
Add sugar and sherry and bring to the boil again.
Turn the heat low and simmer for 15 minutes and serve very hot on a shallow platter.
Set it aside to drain.
When it is dry, rub both inside and out with salt.
Heat a pan with the oil and when it is very hot, saute the fish on one side for about 3 minutes, and the other side for 2 minutes, basting continually.
Do not turn again.
Pour the soy sauce evenly over the fish, and then add the ginger, scallions and ham.
Pour the water in the pan slowly and bring the sauce to a boil.
Braise for 2 or 3 minutes.
Add sugar and sherry and bring to the boil again.
Turn the heat low and simmer for 15 minutes and serve very hot on a shallow platter.
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