This delicious, simple recipe that I put together after asking various people what to do with rainbow trout! The soy sauce can be adjusted to taste. My family loves this with steamed rice and snow peas.

Recipe Summary

prep:
20 mins
cook:
7 mins
total:
27 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.

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  • Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Nutrition Facts

222 calories; protein 34.9g 70% DV; carbohydrates 2.7g 1% DV; fat 7g 11% DV; cholesterol 99.1mg 33% DV; sodium 204.1mg 8% DV. Full Nutrition

Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/12/2008
This recipe was really great! I usually love sesame oil and would have substituted it except I'm currently pregnant and can't even stand the smell of sesame. So I stuck with the olive oil and this still came out excellent. My Chinese husband also loved it. I mixed all the ingredients (except fish) together to make a sauce and cooked the fillets in tinfoil packets with a little sauce on each one in the oven at 425*F for 12 minutes and it came out perfectly. Very good, will be making this one again! Read More
(143)

Most helpful critical review

Rating: 3 stars
01/09/2008
basically okay, but olive oil does not really go well with asian dishes. try using either sesame oil or peanut oil. Read More
(57)
118 Ratings
  • 5 star values: 81
  • 4 star values: 26
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/12/2008
This recipe was really great! I usually love sesame oil and would have substituted it except I'm currently pregnant and can't even stand the smell of sesame. So I stuck with the olive oil and this still came out excellent. My Chinese husband also loved it. I mixed all the ingredients (except fish) together to make a sauce and cooked the fillets in tinfoil packets with a little sauce on each one in the oven at 425*F for 12 minutes and it came out perfectly. Very good, will be making this one again! Read More
(143)
Rating: 5 stars
04/29/2008
Yummy, enjoyed this one! Used one piece of rainbow trout (12-13 ounces) and since I was planning on baking this in the oven, I mixed all of the ingredients together to marinade over the trout (did use brown sugar instead of white and sesame oil instead of olive). Left for about 4 hours and then baked at 350 for 25 mins. Lots of flavour, the change to sesame oil is a must as it complements the other ingredients so nicely and I feel the brown sugar does too! Read More
(103)
Rating: 3 stars
01/09/2008
basically okay, but olive oil does not really go well with asian dishes. try using either sesame oil or peanut oil. Read More
(57)
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Rating: 4 stars
11/17/2010
5* with adaptions from other reviews. I've tried grilling & baking a 1 lb. whole filet, wrapped in foil. The foil method was more moist & flavourful. First time, I followed the recipe except used sesame oil instead of olive oil & found it needed more flavour. Second time, it was amazing with these changes: Put large piece of wide, heavy-duty foil over cookie sheet. Place fish on foil & pat dry with paper towel. Increase soy sauce to 1 tablespoon & rub all over. Season top with salt, fresh cracked black pepper & brown sugar, instead of white. Seal foil loosely so it doesn't touch top of fish & marinade up to 2 hours, in fridge. Use sesame oil instead of olive oil & increase garlic & ginger to 1 + 1/8 teaspoons each. Tip: Freeze ginger to grate as needed. Saute onions & ginger first & add garlic last 3 minutes, to prevent burning. Spoon saute mixture on top of fish, loosely re-seal & bake at 425 for 12 minutes. To test if done, stick fork in top of fish & turn. If it flakes easily, it's done. If it's firm & feels like it needs a knife to cut through it, bake 2 more minutes. Let fish rest 5 minutes before unwrapping & removing skin. Thanks Kerri for a great recipe! Read More
(48)
Rating: 5 stars
02/22/2008
Substituted olive oil with sesame oil like was suggested by another reviewer. This really made this dish tasty and very Asian-like. The blend of the seasonings/ingredients worked well together. My family loved it and will definitely make again. Read More
(29)
Rating: 5 stars
04/22/2010
Did this with sesame oil because it made much more sense than olive oil for an Asian dish. My wife is from Asia and LOVED it as did my 14 year old son. Other than the oil I made no changes- other than I left the skin on..... Read More
(23)
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Rating: 5 stars
05/11/2007
This recipes is really good. Even my husband who is not a fish eater loved it. I will definitely make it again. Read More
(12)
Rating: 5 stars
04/20/2009
my son loved this. i used pure sesame oil and the brown sugar...yummmm Read More
(12)
Rating: 4 stars
08/27/2008
Great recipe. The flavors perfectly balanced the fish but were not overpowering. I also took the suggestion of using sesame oil over olive oil and it really complimented the other asian flavors well. Read More
(8)