This recipe is for sport fishermen—or anyone lucky enough to receive the bounty of their catch. The Japanese prototype is made by skewering whole tiny ayu trout, smearing them with bean paste, and setting them to cook at an open hearth. The recipe I give here, with the fish wrapped in foil, will work over an outdoor campfire or grill and indoors too, in an oven. Rainbow trout are the tastiest fish, I think, prepared this way, although shad is also marvelous when stuffed with the pungent bean sauce.
© 1988 Elizabeth Andoh. All rights reserved.