- Score both sides of trout with 3 diagonal slashes 1/4 inch deep and 1 inch apart. Combine cornstarch, salt and pepper; coat trout with mixture, shaking off excess.
- Heat 2 Tbsp. oil in large nonstick skillet over medium heat until hot. Add trout; cook 6 to 7 minutes.
- Turn trout over; pour remaining 1 Tbsp. oil around edges of pan. Cook 6 to 7 minutes longer, or until fish flakes easily when tested with fork.
- Meanwhile, blend sweet & sour sauce, 6 Tbsp. water and sugar in small saucepan.
- Remove trout to serving platter and keep warm.
- Heat sweet & sour sauce mixture over medium-high heat until hot, stirring occasionally.
- To serve, pour half of sauce over trout and sprinkle green onions over fish and sauce. Pass remaining sauce.
Hong Kong Sweet & Sour Trout
ingredients
2 medium trout (about 8 oz. each), dressed
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons vegetable oil, divided
1/2 cup Kikkoman Sweet & Sour Sauce
2 teaspoons sugar
2 tablespoons chopped green onion tops
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
