See also Tokyo Japanese Wakame Seaweed Soup
- Fresh trouts
- Green onion
- Freshly ground pepper
- Melted butter
Clean trouts; wash trouts under cold, running water.
Wipe dry trouts, using paper toweling.
Arrange 1 green onion, halved, into each trout; secure trout openings with tooth-picks.
Arrange trouts side-by-side, alternating heads and tails, into a microwave-safe dish.
Wrap heads and tails individually with thin strips of al foil, to prevent them from drying-out.
See also Boiled Lobsters
In a small bowl, melt together a little butter, sprinkled with freshly ground pepper and paprika; do not salt.
Brush each trout, on both sides, with melted seasoned butter.
Cover dish [in order to ‘be’ at its best, fresh trout should be poached, not fried].
It is important to choose almost same size trouts, from 1 1/2 to 2 pounds [680 g to 1 kg].
If trouts differ too much in weight, some will be overcooked as others will be undercooked.
Microwave trouts for 3 minutes per pound [454 g], on ‘MEDIUM’.
After 10 minutes, check trouts for doneness; unwrap heads and tails.
Arrange trouts onto a serving plate.
Pour some melted butter into cooking juices, to taste.
Enjoy delicious recipes with Tokyo Japanese.