Rainbow Trout Sake
4 boneless rainbow trout
8 tbsp soy sauce
8 tbsp sake, divided
4 tbsp sugar
4 tbsp ginger, finely grated
Take trout out of refrigerator 30 minutes before cooking.
Mix soy sauce, 6 tbsp sake, sugar, and ginger over medium heat, stirring to
dissolve sugar. Bring to a boil. Strain sauce through a sieve. Combine 2 tbsp
of sauce with remaining sake, rub on inside and outside of fish. Place rest of
sauce back in saucepan and bring to a boil. Reduce heat and simmer until
reduced by half. Place fish skin side down in a pre heated broiler 2″ away from
heat. Cook about 4 minutes; remove, brush with reduced sauce and serve.