Marinated Teriyaki Rainbow Trout with Egg Fried Barley
You would think that my family would eat fish more often. We live in an area that is overflowing with water. Lakes, rivers, waterfalls, streams, ponds, springs, name any source of water and it’s here or very close. In case you didn’t know, Chile is a very long country and it boarders a lot of the ocean. So why don’t we eat fish very often? It is good, fairly inexpensive here, most of my family likes it, and it is so healthy. I don’t know why I rarely make it. It’s settled, I am going to start making more fish.
Teriyaki sauce is usually made with mirin but, as I often mention on this blog, I live in a place that is limited on ingredients and I didn’t have it. I did have soy sauce, thank goodness. I could drink that stuff (well maybe not straight).
If I had to pick a favorite cuisine I would have to choose Asian/Chinese but it would be a hard call. I love all international cuisine and, come on, who doesn’t get tired of eating the same thing all the time. Every culture puts a different spin on their cuisine that makes it unique and different. Part of the reasons for that are difference in geography and food that is available in each part of the world.
I am just spoiled from growing up in a place that has so much variety, I guess. You know those starving kids….. in that place…. that only have dirt to eat? You know, the ones that you tell your kids about when they are being picky and won’t eat their dinner? Yeah, those are the ones. Those poor hungry kids would be so grateful to eat any food in whatever form they could get it and we all complain about not having enough flavors and variety. Pretty lame, but hey, I bet even those kids have taste buds and we are only human. We all live in the reality of our own minds and pick up the perspective of our culture and the people around us.
I think everyone should experience new foods and flavors. My younger siblings sometimes disagree with me on that but they love new things and deep down, sometimes really deep down, they know it. I changed it up with this meal and made it with barley instead of rice. You can totally use rice if you want but I like the way the barley pairs with the fish.
Ingredients
- 1 whole trout fillet, cleaned with bones removed or 4 200g trout fillets (you can also use salmon)
- 1 teaspoon freshly grated ginger
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 cup soy sauce
- 3/4 cup sugar
- 1/2 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 4 cups cooked hulled barley (rice can be used instead)
- 2-3 cups stir-fry vegetables of choice
- 1 tablespoon oil
- 1 1/2 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 2 eggs scrambled
Instructions
- For the sauce: heat oil in medium skillet over medium high heat and cook garlic and ginger. Add all other ingredients for sauce and stir until sugar is dissolved. Remove from heat and allow to cool for at least 5 minutes.
- For the trout: pour half of the teriyaki sauce over fish and place in fridge to marinade for it least an hour. Heat oven to 400 degrees F (200 C) and bake fish, skin side down for 25 - 30 minutes until fish is done inside. Remove from oven
- For the barley: While the fish is cooking, add oil and vegetables to medium skillet and cook until veggies are starting to get soft, about 10 minutes. Add broth, soy sauce, and barley and cook until all the broth is absorbed. Make a space in the center of the pan and pour in eggs, Scramble and stir into barley. Remove from heat.
- Serve fish over barley with extra teriyaki sauce if you want.
Categories: Dairy Free, Gluten-Free, Main Course
