Miso Stuffed Trout
|Rainbow trout||20 Ounce (4 Pieces, 5 Ounce / 140 Gram Each)|
|For miso stuffing|
|Red miso||4 Tablespoon|
|Secondary bonito stock||1 Tablespoon|
|Ginger juice||1 Teaspoon|
1. Scale, clean, and wash trout, leaving head and tail intact. To bone, open fish and insert knife above the backbone at the point closest to the head and run knife lengthwise along bone to release flesh. Repeat to release flesh on other side of bone. Head and tail should still be intact. To remove backbone, sever at points closest to head and tail with knife or scissors, take out backbone, and discard. Check fish for any feather bones and remove with tweezers. Cut off fins along belly. You should have a whole fish with head and tail intact and ready for stuffing. Wash well. Mix salt with 3 cups water in a shallow pan. Soak fish for 5 minutes.
2. Combine MISO STUFFING ingredients. Cook over medium heat for 4 to 5 minutes, stirring constantly, until slightly thicker than mayonnaise.
3. Oil each piece of foil and place fish in center. Open fish and spread about 1 1/2 Tbsps miso stuffing in cavity. To prevent stuffing from being squeezed out, fold up foil on belly side first, back side second, then twist ends to secure. Preheat oven to 400°F (205°C) and bake for 12 to 15 minutes. (For larger fish, add 5 minutes cooking time.)
4. When serving, spread open foil at center so trout can be seen.