Teriyaki Ocean Trout | Trout Food Recipes | Fishwife

Ryan Nienaber fishwife fresh fish trout trout recipes

These Asian flavours do wonders for this awesome fish. Ocean Trout is an excellent substitute for imported salmon as it’s locally grown and has a smaller carbon footprint.


Teriyaki Ocean Trout

Prep Time

15 min

Cook Time

15 min

Total Time

30 min


  1. 1 Ocean Trout Fillet
  2. 90ml Teriyaki sauce
  3. 60ml soy sauce
  4. 60ml orange juice (freshly squeezed or in a box)
  5. 60ml water
  6. 60ml honey
  7. 3 garlic cloves (minced)
  8. 1 Tbsp fresh ginger (grated)
  9. 1 small chilli (deseeded and finely chopped)
  10. 1 small lemon (squeezed)
  11. 1 Tbsp flour
  12. 1 Tbsp cornflour
  13. 1 Tbsp sesame seeds (toasted)
  14. 1 large spring onion (finely chopped)


  1. If the sesame seeds are not toasted, quickly brown in the oven at 180 degrees Celsius for 7 minutes and set aside.
  2. Open the trout packing and remove the fillet. On a bread board, pat dry on both sides.
  3. Cut the fillet into portions and add salt and pepper.
  4. Spray a baking dish and place the cut portions skin side down. Set aside while you make the sauce.
  5. To make the sauce combine the teriyaki sauce, soy sauce, orange juice, water, honey, garlic, ginger, chilli and lemon juice.
  6. In a separate bowl add the flour and cornflour, and mix with a small amount of water to make a paste. Add this to the sauce mixture and stir in with a whisk until well combined.
  7. Heat the sauce in the microwave in 1 minute intervals, removing and stirring after each minute until it starts to thicken nicely (If it does not thicken, you can add a little bit more cornflour).
  8. Once the sauce is at a nice sticky consistency, pour over the trout fillets.
  9. Bake in the oven at 180 degrees celcius for about 15 minutes.
  10. Remove from the oven and place fillets on a plate. Spoon the sticky sauce onto the fillets when serving and sprinkle with sesame seeds and spring onion.


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