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Teriyaki Trout


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.

5 Farmdrop products in this recipe


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 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.


  • 2 trout fillets
  • 20g ginger, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 100ml tamari
  • 2 tbsp brown rice vinegar

What you'll need

  • 300ml water
  • 50g sugar
  • 1 tbsp cornflour

Suitable for

  • Gluten free
  • Dairy free

What’s in this recipe


Organic Tamari Soya Sauce - Gluten Free

1 Bottle (150ml)



Organic Brown Rice Vinegar

1 Bottle (150ml)



The Fresh Fish Shop

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