Trout Stuffed Japanese Style
Ingredients
1/4 lb Mushrooms, sliced
2 tb Vegetable oil
1 c Seeded, sliced in 1/4"
4 Eggs, lightly beaten
Strips, red or green pepper
2 ts Soy sauce
4 Trout, 8-10 oz. boned with
Skin, head and tail
3 Scallions, cut in 1/2"
Including greens
8 Strips of bacon
1 c Bean sprouts
2 Ribs celery, sliced
2 tb Vegetable oil
1 c Seeded, sliced in 1/4"
4 Eggs, lightly beaten
Strips, red or green pepper
2 ts Soy sauce
4 Trout, 8-10 oz. boned with
Skin, head and tail
3 Scallions, cut in 1/2"
Including greens
8 Strips of bacon
1 c Bean sprouts
2 Ribs celery, sliced
Methods/steps
Mix the vegetables together
In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes
Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate
Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch
Wrap 2 slices of bacon around each trout, tucking the ends under the trout
Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone
Test after 12 minutes
Vegetables will remain crisp
In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes
Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate
Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch
Wrap 2 slices of bacon around each trout, tucking the ends under the trout
Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone
Test after 12 minutes
Vegetables will remain crisp
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