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Baked teriyaki trout
Each serving provides 374 kcal, 26g protein, 47g carbohydrate (of which 37g sugars), 8.5g fat (of which 1.7g saturates), 0.9g fibre and 2.7g salt.
Ingredients
- 2½ tbsp dark brown sugar
- 1 tbsp runny honey
- 2 tbsp soy sauce
- 2 tsp mirin rice wine
- 2 garlic cloves, crushed
- 1 tsp ground ginger
- 1 tbsp cornflour
- 2 boneless trout fillets, approximately 100–150g/3½oz–5½oz
To serve
- rice and green vegetables of choice (such as broccoli or pak choi)
- spring onion, finely sliced
- sesame seeds, toasted in a dry pan
Method
In a small saucepan over a medium heat, combine 150ml/¼ pint water with the brown sugar, honey, soy sauce, rice wine, garlic and ginger. Stir and bring to a simmer.
In a small bowl, combine the cornflour with 2 tablespoons of cold water and whisk until fully dissolved, then add the cornflour mixture to the pan. Heat the sauce and whisk until it thickens – around 1 minute. Allow the sauce to bubble gently for a further minute. If the sauce becomes too thick, add more water, little by little, to thin it out. Remove from the heat and let it cool to room temperature.
Place the trout in a shallow, wide container and pour over the cooled sauce. Turn to coat thoroughly then place the fillets skin side up. Cover the container and let the fish marinate in the fridge for at least 20 minutes and up to a few hours.
When you’re ready to cook, line a baking tray or ovenproof dish with baking parchment or a silicone liner. Preheat the oven to 200C/180C Fan/Gas 6.
Use a fish slice to transfer the fillets onto the prepared tray, skin side down. Do not discard the marinade! Bake for 12–16 minutes or until the fillets are flaky and cooked through.
While the trout is baking, pour the marinade back into the small saucepan and bring to the boil over a high heat. Reduce the heat to low and simmer for 3–4 minutes then remove from the heat.
Once the trout has cooked, place the fillets on two plates alongside the rice and green vegetables and pour some of the thickened teriyaki sauce from the pan over the fish. Sprinkle with the spring onions and toasted sesame seeds and serve any remaining sauce on the side.
A Brief History of Japanese Food and Its Cultural Meaning
Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking.
During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences.
Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food.
There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual.
It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided.
Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.
