The Most Absolutely Delicious Steelhead Trout Recipe
“If you ever see that red steelhead trout at the market, buy it, ” said my friend Holly. “It’s fabulous.” One weekend it appeared at the market. On Monday we compared notes. I broiled it with lemon, soy sauce, rice vinegar and fresh grated ginger. She poached it in Memmi sauce, a Japanese noodle soup base. Both versions reportedly delicious. Next time the steelhead made an appearance, I combined the two recipes. The maple syrup glaze at the end – her idea, and a stroke of inspiration that elevates this creation to the Steelhead Hall of Fame.
Ingredients:
- 2 Steelhead trout, skin on
- 1 cup Memmi (Noodle Soup Base, Kikkoman makes a version sold at Asian grocery stores)
- 1/4 cup sweet rice wine vinegar
- 1/2 cop of sake
- 1 Tablespoon sesame oil
- 2 Tablespoons fresh grated ginger
- 1/4 cup maple syrup (the real thing!)
- Lemons, for serving with
- Fresh mint, chopped
Directions:
- Poach fish in large saute pan with Memmi, rice wine, sake. sesame oil and ginger until done throughout (5-10 minutes, depending on thickness of fish). Remove fish from pan and plate, pouring liquid in sink but don’t wash pan.
- Pour maple syrup in pan and deglaze.
- Drizzle fish lightly with maple syrup glaze, sprinkle mint on top and serve with lemon wedges.