crispy skin rainbow trout
1 lb. rainbow trout fillet (skin side scored)
2 t canola or peanut oil
3 t chopped green onion
1 t chopped fresh ginger
1/4 cup saké
pre-heat skillet on medium high heat until oil is sizzling hot. place fillets skin side down in pan and cover. do not peek for 4 minutes, then remove lid, reduce heat to medium and continue cooking until fish is opaque. (do not flip fish.)
remove fish to plate, then put green onion and ginger into the hot pan and sauté for one minute. add sake and reduce for 2–3 minutes, scraping pan to make sauce, pour over fish and rice. great with steamed greens on the side. serves 2.
substitution: this recipe can also use the tail end of a salmon fillet, though cooking time might need adjustment.
