Chinese Trout Recipe
Chinese trout is a lovely trout recipe made with soy sauce to taste. Marinated with soy, the trout is broiled to cook with frequent marinade brushes. Served with a catsup, soy and vinegar sauce, cooked and spiced with ginger and garlic, it is full of oriental flavors and tingles your taste buds!
Ingredients
4 medium trout (about
2 pounds), dressed
1/4 cup Soy Sauce
2 tablespoons vegetable oil,divided
1 cup water
4 teaspoons cornstarch
1 tablespoon sugar
2 tablespoons tomato catsup
1 tablespoon Soy Sauce
2 1/2 teaspoons distilled white vinegar
1/8 teaspoon crushed red pepper
1/2 cup sliced green onions and tops
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh ginger root
Directions
Score both sides of trout with diagonal slashes 1/4 inch deep and 1 inch apart; place in large shallow pan.
Combine 1/4 cup soy sauce and 1 tablespoon oil; pour over trout, turning to coat both sides well.
Marinate 45 minutes, turning over once.
Reserving marinade, remove trout and place on rack of broiler pan.
Broil 3 inches from heat source 5 minutes on each side, or until fish flakes easily when tested with fork; brush occasionally with reserved marinade.
Meanwhile, combine water, cornstarch, sugar, catsup, 1 tablespoon soy sauce, vinegar and red pepper; set aside.
Heat remaining 1 tablespoon oil in saucepan over medium-high heat.
Add green onions, garlic and ginger; stir-fry 2 minutes.
Stir in catsup mixture.
Cook and stir until sauce boils and thickens.
Combine 1/4 cup soy sauce and 1 tablespoon oil; pour over trout, turning to coat both sides well.
Marinate 45 minutes, turning over once.
Reserving marinade, remove trout and place on rack of broiler pan.
Broil 3 inches from heat source 5 minutes on each side, or until fish flakes easily when tested with fork; brush occasionally with reserved marinade.
Meanwhile, combine water, cornstarch, sugar, catsup, 1 tablespoon soy sauce, vinegar and red pepper; set aside.
Heat remaining 1 tablespoon oil in saucepan over medium-high heat.
Add green onions, garlic and ginger; stir-fry 2 minutes.
Stir in catsup mixture.
Cook and stir until sauce boils and thickens.
