1/4 cup brown sugar
3 tablespoons rice vinegar
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 pound Steelhead Trout Fillet
* salt and ground black pepper
1 (5 ounce) box vermicelli noodles
2 teaspoons sesame oil
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 cup chopped scallions
Combine brown sugar and next 4 ingredients in a 1-gallon sealable plastic bag; add fish and toss to coat.
Place in refrigerator, skin-side up, and marinate 30 to 60 minutes.
Heat oven to 450 degrees F.
Spray a medium baking dish with non-stick spray.
Place fillet and marinade in baking dish, skin-side down.
Season top of fillet with salt and pepper.
Bake 10 to 15 minutes or until fish turn from clear to opaque and just begins to flake with a fork (rule of thumb: cook fish 10 minutes per inch of thickness).
While fish bakes, bring 4 cups water to a boil in a 3-quart pot over High heat.
Drop noodles in boiling water; cook 2 minutes and drain.
Blend sesame oil, soy sauce and salt; chop scallions.
Remove salmon from oven; cut into 4 portions and place on individual plates or a platter.
Toss noodles in baking dish with hot marinade, sesame oil mixture and scallions. Serve with trout.
No Nutritional Information Available
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