Grilled Trout Skewers in Teriyaki Sauce with Chuka Salad
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Grilled Trout Skewers in Teriyaki Sauce with Chuka Salad
Ingredients
- Trout - 12.3 oz
- Chuka Salad - 8.5 oz
- Lime - 1 piece
- Cilantro - 0.1 oz
- Garlic - 1 clove
- Yakiniku sauce - 2 fl oz
- Oyster Mushrooms - 0 fl oz
- Sesame Oil - 0 fl oz
- Amba Sauce - 0.4 oz
- Toasted Sesame - 0.1 oz
- Sugar - 0.1 oz
Step by Step guide
Step 1
Squeeze the juice from 0.5 lime, crush, peel, and finely chop the garlic.
Step 2
Cut the fish into large cubes of 3x3 cm and thread onto skewers (break off the ends of the skewers if necessary).
Step 3
In a lightly heated skillet, add the teriyaki sauce, pour in the lime juice and oyster sauce, add sugar, garlic, and heat for 1 minute, stirring constantly to prevent the sauce from boiling.
Step 4
Place the fish in the skillet and fry on low heat (4/10) for 2.5 minutes on each side; during frying, baste the fish with the sauce.
Step 5
Mix the chuka salad with the nut sauce.
Step 6
Two minutes before the fish is done, drizzle with sesame oil.
Step 7
Place the fish on a bed of chuka salad, sprinkle with sesame seeds, garnish with a sprig of cilantro, and serve.
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