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.

- Preparation:
- 15 Minutes
- Cooking:
- 20 Minutes
- Serves:
- 4
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
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
Skewer together the ocean trout pieces, asparagus spears and mushroom halves.
-
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
Present the skewers on the glaze accompanied with a side of rice, a radish, micro sorrel leaves and the sesame seeds.
Yakitori Ocean Trout Skewers