Chinese-Style Sweet and Sour Trout

Chinese-Style Sweet and Sour Trout

Chinese-Style Sweet and Sour Trout
It's a trout dish with a sweet and sour twist. This Chinese-style fish requires little prep or cooking time. Get big taste with little effort. We promise -- it's swimming in goodness.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
2 - 3 servings

Ingredients
  • 2 medium trout (about 8 oz. each), dressed
  • 3 tbsp. cornstarch
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 3 tbsp. vegetable oil, divided
  • 1/2 cup Kikkoman Sweet and Sour Sauce
  • 2 tsp. sugar
  • 2 tbsp. chopped green onion tops

  • Methods/steps
    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 and sour sauce, 6 tbsp. water and sugar in small saucepan; set aside. Remove trout to serving platter and keep warm. Heat sweet and 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.
    Additional Tips
    Ready in 20 min

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