Trout Stuffed Japanese Style Recipe

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Trout Stuffed Japanese Style Ingredients

1/4 lb mushrooms, sliced
2 tbsp vegetable oil
1 cup seeded, sliced in 1/4
4 eggs, lightly beaten
1 strips, red or green pepper
2 tsp soy sauce
4 trout, 8-10 oz. boned with
1 skin, head and tail
3 scallions, cut in 1/2
1 including greens
8 strips of bacon
1 cup bean sprouts
2 ribs celery, sliced

A Recipe for
Trout Stuffed Japanese Style

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This is a recipe for Trout Stuffed Japanese Style from the recipe cookbook of Recipes-to-go (Asian)

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Trout Stuffed Japanese Style

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

Trout Stuffed Japanese Style Directions

Mix the vegetables together. In a large skillet or wok heat oil,
then toss in the vegetables and stir fry for 2 minutes. Add the eggs
and soy sauce and continue to toss and cook for another minute until
eggs begin to coagulate.
Stuff each of the 4 trout with one-fourth of the vegetable
mixture--the filling will expand the opening by about an inch. Wrap 2
slices of bacon around each trout, tucking the ends under the trout.
Bake in a large baking dish so trout are not touching in preheated
500 degree oven about 15 minutes, until skin is crisp and the fish is
opaque to the bone. Test after 12 minutes. Vegetables will remain
crisp.

Serves: 4

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Trout Stuffed Japanese Style Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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