- Rinse trout under cold water; dry thoroughly with paper towels.
- Heat oil in large nonstick skillet over medium heat until hot.
- Coat trout with mixture of flour and onion powder, shaking off excess. Add trout to skillet; cook 6 to 7 minutes. Turn trout over; cook 6 to 7 minutes longer, or until fish flakes easily with fork.
- Meanwhile, combine ponzu and ginger in small serving bowl.
- Fillet fish and discard bones. Drizzle portion of ponzu-ginger sauce over fish. Serve remaining sauce with fish.
ingredients
2 medium trout (8 to 10 oz. each), dressed
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
2 teaspoons onion powder
1/4 cup Kikkoman Ponzu
1/2 teaspoon grated fresh ginger root
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
