Yakitori Ocean Trout Skewers

Ingredients

• 400g Ocean Trout (cut into 8 even pieces)
• 12 asparagus spears (8cm tips)
• 4 shitake mushrooms (cut in halves)
• For the yakitori glaze
• 1/4 cup cooking sake
• 1/4 cup Japanese soy
• 1/4 cup mirin
• 1/4 cup castor sugar
• 1 tbsp ginger (grated)
• 4 small radishes
• 2 cups steamed rice
• 1/4 cup baby sorrel leaves
• Black and white sesame seeds

Method

1. 1

   Combine together in a saucepan the sake, mirin, soy, ginger and sugar, bring to a slow boil, turn down and simmer for 15 minutes. Strain and place into a small dish.

2. 2

   Skewer together the ocean trout pieces, asparagus spears and mushroom halves.

3. 3

   Brush four plates with a little of the yakitori glaze and set aside. Heat a heavy grill pan, lightly oil and sear the ocean trout skewers, brushing a little of the yakitori sauce over each side while they are cooking. Grill until just cooked, but still pink and glossy in the centre.

4. 4

   Present the skewers on the glaze accompanied with a side of rice, a radish, micro sorrel leaves and the sesame seeds.