Trout Stuffed Japanese Style

Trout Stuffed Japanese Style

Ingredients:
4 trout, 8-10 oz. boned with skin, head and tail
1/4 pound mushrooms, sliced
2 tablespoon vegetable oil
1 cup Seeded red or green pepper, sliced in 1/4″
4 eggs, lightly beaten
2 teaspoon Soy sauce
3 scallions, cut in 1/2″ Including greens
8 strips of bacon
1 cup bean sprouts
2 ribs celery, sliced
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Preparation:
1. Mix the vegetables together.
2. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes.
3. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate.
4. Stuff each of the 4 trout with one-fourth of the vegetable mixture–the filling will expand the opening by about an inch.
5. Wrap 2 slices of bacon around each trout, tucking the ends under the trout.
6. Bake in a large baking dish so trout are not touching in preheated 500 F oven about 15 minutes, until skin is crisp and the fish is opaque to the bone.
7. Test after 10 minutes. Vegetables will remain crisp.