Trout Kabayaki with Avocado
Recently, Grace Parisi had a recipe for trout that is glazed with the sticky-sweet sauce typically served with unagi (eel). We eat unagi on rice with avocado quite a bit, and I was really intrigued by the idea of using trout, which is so easy to find in Colorado. We tried Parisi's recipe with a few modifications, and I was surprised at how eel-y the trout turned out. This dish is quick, cheap, and satisfying. We used a green vegetable of some form -- at the time, we had sugarsnaps, but we'd usually do a sesame kale or spinach.
Ingredients
- 1 medium shallot, chopped
- 1 tablespoon ginger, chopped
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sugar
- 2 trout fillets
- 1/4 cup rice vinegar
- 1/2 teaspoon sambal (hot chili sauce)
- 2 teaspoons sugar
- 1 teaspoon salt
- pepper, to taste
- 2 carrots, julienned
- 1 cucumber, julienned
- 1 jalapeño, seeded and julienned
- 1 avocado
- 2 tablespoons mayonnaise
- 1 tablespoon sweet chili garlic sauce
- 1/2 teaspoon soy
- 1/2 lime, juiced
- sesame seeds, for garnish
- cooked rice, for serving
- cilantro, for garnish
- a green side (asparagus, sugarsnap peas, kale, spinach), cooked quickly in oil with garlic