How to Cook Trout – Stuffed & Baked

I this post I want to show you one of the many ways on how to cook trout. We are going to cook a whole fish and stuff it, glaze it and bake it.

Other simple ways to cook trout are by pan frying with citrus butter or baked with lime parsley butter, with mustard sauce or with tomatoes. You can also broil it with a simple add of lemon, butter, salt and pepper. Either way you decide to cook it, trout is always delicious.

This post was made in La Paz, Bolivia where we have easy access to lake trout. It comes from Lake Titicaca and is quite inexpensive. I am sure this recipe would work with any other small whole fish. You can easily substitute salmon for any other recipe that calls for trout.

An important thing for this recipe is that you remove all bones from the fish. Trout bones are not tiny so this will be relatively easy. Simply pull them out. If they are too small use some tweezers.

We will be using Hoisin sauce to glaze this fish. Hoisin sauce is a Chinese sauce that is quite easy to find. It is sometimes called Chinese barbecue sauce. It is made from fermented soy, garlic, vinegar, chilies and sweeteners. It is used in stir fries or as a glaze for meats and tofu. I use it for all kinds of recipes. Hoisin sauce in not expensive and it will last well in the refrigerator.

We will be stuffing this fish with very Asian ingredients like ginger, scallions and soy sauce. I absolutely love this recipe.

This is one of the many ways of how you cook trout:

Serves four
1 whole trout – cleaned and bones removed
1/2 lime – juiced
Salt
2 tsp. grated ginger
2 garlic cloves – minced
4 scallions – white, light green and dark green chopped
1 TBS chopped cilantro
3 tsp. soy sauce
3 tsp. Hoisin sauce

Preheat oven to 375 degrees.

Place cleaned, opened fish in an oven proof dish, skin side down. Season the inside with lime juice and a little salt.

Spread the ginger, garlic, scallions and cilantro inside the fish. Drizzle with soy sauce. Fold fish in half, over the stuffing, to bring it to its natural form.

Glaze the fish skin with the Hoisin sauce.

Place dish in oven and bake for about 30 minutes – until fish is baked through and flaky. Serve and enjoy!

CALORIES 193.99; FAT 7.50 grs (sat 1.58; mono 2.26; poly 1.76); PROTEIN 24.48 grs ; FIBER 0.56 grs; CARBS 5.93 grs; CHOLESTEROL 66.90 mg; IRON 0.94 mg; SODIUM 1246.74 mg; CALCIUM 54.50 mg

Print the Hoisin Glazed Stuffed Trout Recipe Here