Trout Stuffed Japanese Style Recipe

ingredients

1/4 pound mushrooms, sliced
2 tablespoons vegetable oil
1 cup red or green bell pepper, seeded and sliced into 1/4" strips
4 eggs, lightly beaten
2 teaspoons soy sauce
4 whole trout (8-10 ounce size), boned with skin, head and tail
3 scallions, cut in 1/2" including greens
8 slices bacon
1 cup bean sprouts
2 ribs celery, sliced

directions

Mix the vegetables together. In a large skillet or wok, heat oil then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate.

Stuff each of the trout with some of the vegetable mixture; the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout.

Bake in a large baking dish so trout are not touching in a preheated 500 degrees F oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes.

Vegetables will remain crisp.

nutrition data

Nutritional data has not been calculated yet.