Reviewed: Sep. 4, 2009

The store didn't have trout so I got sole instead. I used brown sugar and a dash red pepper in the soy sauce mixture. I also bumped up the soy sauce amount to a whole tablespoon instead of 2 teaspoons, what's one more teaspoon? Sole is a very delicate fish and cooked in this recipe, it just melted in our months. We will definitely make this again.

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Sandy K.

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Reviewed: May 1, 2009

I substituted sesame oil and brown sugar as other reviewers suggested and it was to die for. I will definitely be making this one again.

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weliveaswedream

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Reviewed: Apr. 18, 2009

my son loved this. i used pure sesame oil and the brown sugar...yummmm

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Gail

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Reviewed: Apr. 12, 2009

My entire family loved this recipe! The flavors blend together beautifully - we added a little extra garlic and ginger, but that was just our preference - and it wasn't the least bit fishy. This is a great way to fix fresh rainbow trout.

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Nikki

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

Quite tasty. I used toasted sesame oil in place of olive oil and brown sugar instead of white as many reviewers have done. I sauteed the trout until it had a nice caramelized crust, and it was perfectly cooked inside. We enjoyed very much.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Mar. 22, 2009

I followed another review on here and substituted sesame oil. It's very fragrant and add's a lot to this dish. Following the same review I baked this wrapped in foil. This recipe also works very nicely on tilapia. Serve this with white rice. Yum. Just like the asian restaurants I order fish at.

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heather

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Reviewed: Mar. 18, 2009

Really good. I used splenda instead of sugar, and baked it in a stone, so the juice got a little runny, but it was very tasty.

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KEEJA

Cooking Level: Expert

Home Town: Carroll, Ohio, USA

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Reviewed: Mar. 7, 2009

I took the tips of others and used brown sugar and sesame oil. The weather was great so we grilled the trout outside. What a success! The flavors are well balanced. My only suggestion would be to make 1 1/2 times the recipe. Served with Fresh Peach Salsa from this site, using mango instead of peaches and adding some fresh pineapple and a few strawberries. Thanks for a great recipe!

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Linda T

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Reviewed: Feb. 20, 2009

Great recipe! Very easy to make and tastes delicious - this has become a regular in our family.

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Jean

Cooking Level: Intermediate

Home Town: Fountain Valley, California, USA

Living In: Louisville, Colorado, USA

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Reviewed: Feb. 8, 2009

This was tasty, although I wasn't especially thrilled with it. I followed the advice of some other reviewers and replaced the white sugar with turbinado and used sesame oil instead of olive oil. I think the fish would be better if it was allowed to marinade over night and that the overall flavor might be improved with the addition of roasted garlic.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Feb. 3, 2009

This is really good. I followed the suggestions of other reviewers and substituted sesame oil and brown sugar for the olive oil and white sugar. I also baked the 1 lb. whole trout in foil in the oven at 350 degrees for 25 mins. It was perfect. I plan to make this often.

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MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

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Reviewed: Jan. 22, 2009

My wife and I loved this fast and easy recipe. I substituted salmon instead of trout and it tasted amazing. I also used a teaspoon of Tastefully Simple's Garlic Garlic instead of the minced garlic & I subbed sesame oil for the vegetable oil. Thank you for posting this recipe. We will be making it often. I think I will throw these on the grill when it warms up a bit.

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cobb28

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Reviewed: Jan. 13, 2009

I also used sesame instead of olive oil. Next time I'll fry extra onion/garlic/ginger, as it goes great on rice.

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aurelius99

Cooking Level: Beginning

Home Town: Scarborough, Ontario, Canada

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Reviewed: Jan. 10, 2009

O Canada! Great recipe Kerry, and one that I'll use again and again. It was fast to make and yummy. I substituted brown for white sugar and used the sesame oil (super suggestion). I also took the advice of Mrs Li and put the mixed ingredients over the fish, and baked in aluminum foil packets (I made 4) - at 425 degrees for 16 minutes (my fish might have been thicker). Thanks for sharing.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Nov. 17, 2008

This was excellent.. i used sesame oil instead of olive oil as suggested by some reviews... i also didnt have soy sauce because i ran out and used worchestshire sauce instead... i baked it in the toaster oven at 450 for 12 minutes

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COOKMARGARET

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Reviewed: Aug. 27, 2008

Great recipe. The flavors perfectly balanced the fish but were not overpowering. I also took the suggestion of using sesame oil over olive oil and it really complimented the other asian flavors well.

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YOYOLI

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 2, 2008

Because of what I had on hand I used three small, fresh-out-the-stream whole Idaho rainbow trout, veggie oil and dry ground ginger (boo-hiss, I know). I think I burned it a little, but this was still fantastic served with steamed rice and steamed veggies. My skeptical non-fish eating husband loved it. I shall try fresh ginger and seseme oil (and a lower heat!) next time. With all the fishing to be done where I live this may become a staple in our home. Thank you for sharing this recipe; it was lovely! :)

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bestpolicygirl

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

Yummy, enjoyed this one! Used one piece of rainbow trout (12-13 ounces) and since I was planning on baking this in the oven, I mixed all of the ingredients together to marinade over the trout (did use brown sugar instead of white and sesame oil instead of olive). Left for about 4 hours and then baked at 350 for 25 mins. Lots of flavour, the change to sesame oil is a must as it complements the other ingredients so nicely and I feel the brown sugar does too!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 26, 2008

Let me start by saying, my husband gave this at least a 6! Today was 'opening fishing' day, so my husb. & sons along w/ 3 next door neighbors went bright and early. I was ready w/ fry pan in hand. Normally I make Trout Amandine, so they were a bit skeptical. I mixed olive oil & some sesame. My husband won't stop gushing, and the other guys loved it too! Thanks :)

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incurable

Cooking Level: Expert

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Reviewed: Apr. 9, 2008

This recipe was really great! I usually love sesame oil and would have substituted it except I'm currently pregnant and can't even stand the smell of sesame. So I stuck with the olive oil and this still came out excellent. My Chinese husband also loved it. I mixed all the ingredients (except fish) together to make a sauce and cooked the fillets in tinfoil packets with a little sauce on each one in the oven at 425*F for 12 minutes and it came out perfectly. Very good, will be making this one again!

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MrsLi

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