Brad's whiskey teryaki poached trout

Name: Brad's whiskey teryaki poached trout
Total time: 1800 s
Yield: 5 servings
Cuisine: American
Ingredients: 5 rainbow trout; 2 cups soy sauce; 2 cups water; 2 cups brown sugar. packed; 10 large cloves garlic minced; 1 inch x 3 inch long ginger root, peeled, sliced thin and smashed; 1 bunch scallions, sliced. both green and white ends; 1/4 cup whiskey

wingmaster835 @wingmaster

Sequim Washington

I prefer poaching trout. It imparts a good flavor from the poaching liquid. And the meat softens well so removing the bones is very easy.

wingmaster835 @wingmaster

Sequim Washington

I prefer poaching trout. It imparts a good flavor from the poaching liquid. And the meat softens well so removing the bones is very easy.

Saved

Ingredients

30 mins

5 servings

5rainbow trout
2 cupssoy sauce
2 cupswater
2 cupsbrown sugar. packed
10large cloves garlic minced
1 inch x 3 inchlong ginger root, peeled, sliced thin and smashed
1 bunchscallions, sliced. both green and white ends
1/4 cupwhiskey

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Steps

30 mins

1

Take your children fishing and make memories that neither of you will ever forget.
2

Clean and dehead five trout
3

Mix all other ingredients in a large dutch oven and bring to a boil.
4

Once boiling, add trout and poach for ten minutes. Remove with a slotted spoon.
5

I served surf and turf. Trout and ribeye steak. Wild rice and creamy cheesey zucchini.

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Cooksnaps

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wingmaster835 @wingmaster

on May 16, 2016 23:22

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.