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.