Sea Trout & Chilli Dumplings/Japanese Dipping Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Dumplings

  • 300 g sea trout fillet, skinned, pin bones removed
  • 1 large red chilli, deseeded, finely sliced
  • 6


To make the dipping sauce

Heat the oils in a pan over a medium heat, add the onion, garlic and ginger, and sauté. Add the chilli and continue to sauté, then add the sugar, soy sauce, sake and the mirin. Bring to a simmer then lower the heat and allow the sauce to bubble and reduce to a fairly thick consistency. Strain the sauce and season with salt and fres