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Ingredients
- 150ml mirin
- 150ml soy sauce
- 150ml sake
- 70g sugar
- 4 ocean trout fillets, approx 180g each, skin on, scaled and pin-boned
- 21/2 cups rice
- 3 cups water
- Vegetable oil
- 6 heads bok choy, washed
Method
To make the teriyaki marinade bring mirin, soy sauce, sake and sugar to the boil in a saucepan and reduce by half. Allow to cool and pour over trout fillets. Marinate for one hour. Preheat a grill or barbecue to a medium heat. Bring rice and water to the boil, stir and cover with a lid. Reduce heat until it is very low and gently cook rice for 10 minutes. Remove from heat, leaving lid on until ready to serve. Remove trout from marinade and brush with a little vegetable oil. Place on the grill and cook for three minutes on each side or until medium rare. Reheat marinade in a saucepan. Cook bok choy in plenty of lightly salted boiling water. Drain and serve with trout, rice and a drizzle of teriyaki sauce.
