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Teriyaki Trout

Teriyaki Trout

Serves pea 2 Clock icon 20 minutes
Making your own teriyaki sauce at home is easy and any extra can be kept in the fridge to add to stir fries and marinades. Serve teriyaki trout with a steaming bowl of sushi rice and some stir fried greens.

3 Farmdrop products in this recipe

£ 11 .70
3 items.

Here's how you do it

  1. Place the water, sugar, tamari, ginger and garlic in a pan and boil for 5 minutes.
  2. Mix together the cornflour with a tablespoon of water and whisk into the pan with the rice wine vinegar. Boil for another 5 minutes then pour the sauce into a jar and leave to cool to room temperature.
  3. Coat the trout fillets with two tablespoons of the teriyaki sauce.
  4. Add a little oil to a frying pan and fry the trout fillets skin side down on a medium heat for 4 minutes, then flip the fillets onto their other side for a few seconds, to cook through.

Ingredients

  • 2 trout fillets
  • 20g ginger, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped

What you'll need

  • 300ml water
  • 50g sugar
  • 100ml tamari
  • 1 tbsp cornflour
  • 2 tbsp rice wine vinegar

Suitable for

  • Gluten free
  • Dairy Free