Rainbow Trout Sake

1. Rainbow trout are very particular - they like only clear, cool, unpolluted waters.
2. (I think they are smart!!) And so it is typically in beautiful, pristine environments that recreational fishermen enjoy the furious leaps and runs for which the rainbow trout is knows.
3. It is a striking fish, with a heavily spotted body, a dark olive-green back, a silvery bellow and a red-dish band (the rainbow) along its side.
4. Related to the salmon, rainbow trout in the wild live part of their lives in the ocean and part in river streams.
5. Selection: Available whole-dressed and as fillets and steaks, the quality of farm-raised rainbow trout is consistently high.
6. Purchase 1/2 lb of white-dressed rainbow trout or 1/3 lb of fillets or steaks per serving.
7. nut-like flavor.
8. It has a firm texture with a fairly fine flake.
9. While it can be prepared in a variety of ways, it is most often pan-fried.
10. Instructions: Take trout of the refrigerator 30 min before cooking.
11. Mixi soy sauce, 6 T of the sake, sugar and ginger over med heat, stirring to dissolve sugar.
12. Bring just to a boil.
13. Straini sauce through a sieve.
14. Combine 2 T of sauce with remaining sake, rub on inside and outside of fish.
15. Place rest of sauce back in saucepan and bring to a boil.
16. Reducei heat and simmer until it is reduced by half.
17. Place fish skin-side down in a pre-heated broiler 2 away from heat.
18. Cook about 4 min, remove, brush with reduced sauce and serve.