1.5 lb Rainbow Trout( four 6-oz trouts) scaled, skin on, boned
2 garlic cloves, finely chopped
2 small shallot, finely chopped
1/3 cup soy sauce
1/3 cup water
2 Tbs sugar
1/4 tsp ground black pepper
1/2 lb fresh shiitake mushroom, discarded stems, cut caps into 1/4-in thick slices
2 Tbs vegetable oil
4 green onion, cut into 2-in lengths
Cooked rice to serve
In a large saute pan (enough to hold fish), heat 1 Tbs oil to a simmer over medium high heat. Add 2/3 garlic and shallot, stir until fragrant. Add soy sauce, water, sugar, and ground pepper. Mix well, taste and adjust seasoning if needed. Mix them well then add fish into a layer. Lower the heat down to medium low, cover with a lid, and simmer for a few minutes. Check and turn them upside down to coat the sauce. Cook about 8 to 10 minutes, or until beautiful cooked through. Transfer the fish and sauce to a plate. Return the same pan back to medium high heat, add remaining oil (1 Tbs) or less if you choose, add the rest of chopped garlic and scallion, stir to fragrant. Then add mushroom and 1 or 2 Tbs of sauce from the fish. Toss them well,. Add green onion, blend them in. Remove from the heat. Serve with warm, cooked rice.
* You may want to separate white and green parts of green onion and add white part first to the mushroom. Stir until it start to get wild. Then add green onion.
You can chopped white part of green onion to replace chopped shallots.
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