Braised trout in soy sauce with sweet and sour taste

One slice of fish tail (about 1/3 of rainbow trout), cleaned and scaled.

Score lightly on both sides and marinate it with 1 tsp salt for 30 minutes.

Thinly slice a piece of ginger and finely chop green onion.

In a skillet, add some oil and let it evenly spread on the bottom, add ginger in, heat under low power.

When the skillet is very hot, add fish tail in, brown each side.

Sprinkle 2 tbsp sugar, 1 tbsp rice vinegar, 2 tbsp dark soy sauce and 4 tbsp water.

Cover the skillet, let cook under low power for 5 minutes or until fish is cooked through.

Remove cover, turn fish over with rubber spatula, let cook for another several minutes, so that the other side of fish can absorb the flavor.

Transfer fish to a plate.

Add chopped green onion, stir-fry under medium heat until aroma develops. Drizzle sauce on the fish tail.

Enjoy your weekend!

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