Yakitori Ocean Trout Skewers

These skewers are the perfect change-up from your traditional BBQ fare. Prepare them ahead of time and wow your guests when you make plating up look easy.

Yakitori Ocean Trout Skewers
15 Minutes
20 Minutes


  • 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


  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.