Barbecued Trout or Kokanee
User Reviews
5
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Prep Time
2 hrs
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Cook Time
45 mins
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Total Time
2 hrs 45 mins
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Servings
4 people
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Calories
246 kcal
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Course
Main Course, Appetizer
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Cuisine
Japanese
Barbecued Trout or Kokanee
Description
Barbecued Trout or Kokanee features a large filleted or butterflied trout soaked in soy sauce for two hours, imparting a deep savory base. It is then coated with toasted sesame oil and sprinkled with togarashi, a Japanese spice blend, which adds a subtle heat and complexity. Cooking the fish over a smoky fire at approximately 225°F for about an hour allows the flavors to develop gently and the texture to become flaky and tender. The fish is considered done when it flakes off the skin easily, typically starting to check around 45 minutes.
The result is a savory and lightly spiced smoked fish that can be served either hot from the grill or chilled. It works well as a main dish accompanied by simple sides, or served cold in salads or sandwiches. The gentle barbecue method preserves the moisture and delicate flavor of the trout or kokanee.
Ingredients
- 1 trout filleted or butterflied, large; or kokanee
- 1 cup soy sauce
- 1/4 cup sesame oil toasted
- togarashi to taste
Instructions
- 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 225°F for about 1 hour. It's done when the meat flakes off the skin easily, so start checking at about 45 minutes. Serve hot or cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 44mg | 2% |
| Potassium | 307mg | 7% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.