Hong Kong Sweet & Sour Trout

  • Servings: 2 - 3
  • Rating:


  • 2 medium trout (about 8 oz. each), dressed
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 tablespoons vegetable oil, divided
  • 1/2 cup Kikkoman Sweet & Sour Sauce
  • 2 teaspoons sugar
  • 2 tablespoons chopped green onion tops


Score both sides of trout with 3 diagonal slashes 1/4 inch deep and 1 inch apart. Combine cornstarch, salt and pepper; coat trout with mixture, shaking off excess.

Heat 2 Tbsp. oil in large nonstick skillet over medium heat until hot. Add trout; cook 6 to 7 minutes.

Turn trout over; pour remaining 1 Tbsp. oil around edges of pan. Cook 6 to 7 minutes longer, or until fish flakes easily when tested with fork.

Meanwhile, blend sweet & sour sauce, 6 Tbsp. water and sugar in small saucepan.

Remove trout to serving platter and keep warm.

Heat sweet & sour sauce mixture over medium-high heat until hot, stirring occasionally.

To serve, pour half of sauce over trout and sprinkle green onions over fish and sauce. Pass remaining sauce.