Barbecued Trout or Kokanee
Use this recipe's structure to play with your own flavors. I really like this Japanese take on it, though. You can find togarashi in the Asian sections of most supermarkets in little jars.
Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Servings: 4 people
- 1 large trout or kokanee, filleted or butterflied
- 1 cup soy sauce
- 1/4 cup toasted sesame oil
- togarashi to taste
Soak the trout in the soy sauce for 2 hours in the fridge. Remove, pat dry (do not rinse) and then slick up the fish with the sesame oil on both sides. Sprinkle the togarashi on the meat side.
Barbecue the trout over a smoky fire at about 225F for about 45 minutes. Serve hot or cold.