Chinese-style trout

Ingredients for 4 servings:

• 4 trout, approx. 375g each
• 4 garlic cloves, crushed
• 2 cm ginger, squeezed
• 125 ml sauce (teriyaki sauce)
• 75 ml dry sherry
• 500 g small onions or shallots; quarter lengthwise
• 2 tbsp sesame seeds
• 75 ml sherry
• 1 tbsp sugar
• 1 tbsp vinegar (white wine vinegar)
• Oil (sesame oil), plenty
• 1 bunch of chives

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Good recipe to impress without much effort!

Score the trout every 2-3 cm on both sides down to the bone with a knife. Mix the garlic, ginger, teriyaki sauce, and sherry to make a marinade. Cover the fish with cling film and let it marinate in the refrigerator, ideally overnight (but at least 30-40 minutes). Toast the sesame seeds in a dry pan until golden brown and remove. Heat sesame oil in the same pan and fry the onions until golden brown. Add the sherry and simmer, covered, over low heat for about 10 minutes. Add the trout marinade and heat through. Season the sauce with sugar and white wine vinegar. Fry the trout in a pan with hot sesame oil over low heat for 5-7 minutes per side and sprinkle with chives. Serve the trout with the sauce immediately, with rice on the side.