11-05-2010, 03:55 AM
Here's mine. Catch a nice red-meated trout at least 18" (so filleting isn't too hard) and fillet. Keep it all very clean. Cut backstrap parts into 1/4" wide steaks, and belly meat into 1/4" wide strips. Chill in salted ice water.
mix up 1 part soysauce, 2 parts rice wine or sushi vinegar, crushed garlic, crushed ginger, white pepper, and some sesame oil if you like it. Dip well chilled trout in the sauce and eat it raw.
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mix up 1 part soysauce, 2 parts rice wine or sushi vinegar, crushed garlic, crushed ginger, white pepper, and some sesame oil if you like it. Dip well chilled trout in the sauce and eat it raw.
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