Rainbow Trout Sake Print Email

4 Whole Rainbow Trout -- boneless
8 Tbsp. Soy Sauce, Low Sodium
8 Tbsp. Sake
4 Tbsp. Sugar
4 Tbsp. Ginger -- finely grated

Take trout of the refrigerator 30 min before cooking. Mix soy sauce, 6 T of the sake, sugar and ginger over med heat, stirring to dissolve sugar. Bring just to a boil. Strain sauce through a sieve. Combine 2 T of sauce with remaining sake, rub on inside and outside of fish. Place rest of sauce back in saucepan and bring to a boil. Reduce heat and simmer to reduce by half. Place fish skin-side down in a pre-heated broiler 2" away from heat. Cook about 4 min, remove, brush with reduced sauce and serve.