Trout Kabayaki with Avocado

By • June 15, 2012 • 5 Comments

Author Notes: Recently, Grace Parisi had a recipe for trout that is glazed with the sticky-sweet sauce typically served with unagi (eel). We eat unagi on rice with avocado quite a bit, and I was really intrigued by the idea of using trout, which is so easy to find in Colorado. We tried Parisi's recipe with a few modifications, and I was surprised at how eel-y the trout turned out. This dish is quick, cheap, and satisfying. We used a green vegetable of some form -- at the time, we had sugarsnaps, but we'd usually do a sesame kale or spinach. savorthis

Serves 2

For the trout:

  • 1 medium shallot, chopped
  • 1 tablespoon ginger, chopped
  • 1/4 cup soy
  • 1/4 cup mirin
  • 2 tablespoons sugar
  • 2 trout fillets

For the accoutrements:

  • 1/4 cup rice vinegar
  • 1/2 teaspoon sambal (hot chili sauce)
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • Pepper, to taste
  • 2 carrots, julienned
  • 1 cucumber, julienned
  • 1 jalapeño, seeded and julienned
  • 1 avocado
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweet chili garlic sauce
  • 1/2 teaspoon soy
  • 1/2 lime, juiced
  • Sesame seeds, for garnish
  • Cooked rice, for serving
  • Cilantro, for garnish
  • A green side (asparagus, sugarsnap peas, kale, spinach), cooked quickly in oil with garlic
  1. Start with the accoutrements: Mix together the vinegar, sambal, sugar, salt, and pepper until dissolved. Add the carrots, cucumber, and jalapeño, then toss and set aside. (This can be done a day or two ahead and stored in the fridge.)
  2. Preheat broiler. While it heats, cook the shallots over medium-low heat in a pan with a bit of oil until they're medium brown. Add the ginger and cook for few minutes, then add the soy, mirin, and sugar and simmer on low for about 12 minutes, or until the sauce is thick. Be careful not to burn it. Cool the sauce and blend it in a blender until smooth. Set aside.
  3. Broil trout skin side-up for a couple of minutes, then remove the skin. Slather the sauce on the trout and broil the fish for a couple additional minutes, slathering twice more as it cooks. Gently flip the fillets and cook them for few more minutes, again slathering twice. Set aside.
  4. Mash avocado and mix with mayonnaise, sweet chili sauce, soy, lime juice, and salt and pepper to taste.
  5. Mound rice on a plate and top with trout, pickled vegetables, your green vegetable of choice, and mashed avocado. Garnish with sesame seeds and cilantro.
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Comments (5) Questions (0)


about 2 years ago BoulderGalinTokyo

It never occurred to me to try kabayaki sauce on a different type of fish. Your trout sounds like a winner!


almost 2 years ago savorthis

It's really surprising how eel-y it is! I imagine it is good on a variety of fish.


about 2 years ago arielleclementine

what fun! i love eel and am excited to try this eel-y trout of yours! thanks for the recipe :)


about 2 years ago savorthis

Thanks! I only used to like smoked trout and this is the first method that has excited me enough to make this recipe several times.


about 2 years ago savorthis

This is really frustrating- half my ingredients disappeared and now I am unable to edit. Until the avocado appears in the list, pay no mind!