Trout - Japanese Style
Preparation time
Cooking time
Total time
A simple, easy to make sauce perfect for a mid week supper. It works well with salmon too. Allow 100 to 120 grams of fish per person. The sause serves 4. Serve with rice or noodles and vegetable of your choice. O
Recipe type: Main Course
Cuisine: Fish
Serves: 4
  • 120 grams boneless trout fillet per person
  • 20 ml soy sauce for the marinade
The sauce
  • 50 ml miso (often labelled miso soup paste)
  • 50 ml mirin
  • 50 ml Sake or other spirit
  • 100 ml water
  • 1 piece of fresh ginger weighing about 15 grams, chopped
  • 20 gr tablespoons of sugar
  • 20 ml soy sauce.
  • pepper to taste
  • Oil for cooking
  1. Smear the fish with the soy sauce and set aside
  2. Chop the ginger finely.
  3. In a small saucepan bring all the sauce ingredients to the boil, then simmer gently until half the volume.Check taste and add salt or pepper if required. Set aside whilst you cook the fish
  4. The fish needs very little cooking. Use a ribbed grill pan if you have one, otherwise, use a frying pan.
  5. Add 2 tablespoons of oil to the pan and heat until hot. Place the fillets in the pan, so that skin is uppermost.
  6. Cook for 2 minutes and turn over. Cook for a further two minutes. Take off the heat. Using a knife check to see that it is cooked enough. It's absolutely fine if the fish is a little pink. The fish will continue cooking for a little while.
  7. Let it rest for a minute whilst you reheat the sauce.
  8. Serve
Recipe by Edinburgh Foody at