Teriyaki is very useful, not only
for fish but also for meat.
Ingredients
For marinate
- Soy sauce - 75ml/5 tablespoons
- Sake or dry white wine -
75ml/5 tablespoons
- Mirin - 75ml/5 tablespoon
Method
- To make a teriyaki barbecue
sauce, heat the marinades until boiling, then reduce it until
thickens. When you grill the fish or meat, brush it constantly
with sauce.
- Lay the trout fillets in a
shallow plate . mix the ingredients for the marinade and pour
the marinade over the fish.
- Cover and marinade in the
fridge for 5-6 hours, turning occasionally.
- Tread two trout fillets neatly
together on two metal skewers to make the fillets stay firm.
- Repeat for the remaining 2
fillets.
- Grill the trout on a barbecue,
over high heat. Keep the fish about 4 inches from the flame and
brush it with the marinade few times.
- Grill each side until shiny
and the fillets are cooked.
- Alternately you can cook the
fish with conventional grill.
- Remove the trout from the
skewers while it is hot and serves 4 with remaining marinade.
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