Trout Stuffed Japanese Style


Trout Stuffed Japanese Style

When skin is crisped on a grill, it can be tasty and many people enjoy eating it. I usually do not. Also, I tend to discard the skin in canned salmon. The best kind of fish, with the safest skin to eat, when it comes to getting omega-3 fatty acids (necessary for mental and physical health) is probably sardines.


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


Procedures : 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.


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