Trout Kabayaki with Avocado
Start with the accoutrements: Mix together the vinegar, sambal, sugar, salt, and pepper until dissolved. Add the carrots, cucumber, and jalapeño, then toss and set aside. (This can be done a day or two ahead and stored in the fridge.)
Preheat broiler. While it heats, cook the shallots over medium-low heat in a pan with a bit of oil until they're medium brown. Add the ginger and cook for few minutes, then add the soy, mirin, and sugar and simmer on low for about 12 minutes, or until the sauce is thick. Be careful not to burn it. Cool the sauce and blend it using an immersion blender (or transfer the sauce to a blender). Set aside.
Broil trout skin side-up for a couple of minutes, then remove the skin. Slather the sauce on the trout and broil the fish for a couple additional minutes, slathering twice more as it cooks. Gently flip the fillets and cook them for few more minutes, again slathering twice. Set aside.
Mash avocado and mix with mayonnaise, sweet chili sauce, soy, lime juice, and salt and pepper to taste.
Mound rice on a plate and top with trout, pickled vegetables, your green vegetable of choice, and mashed avocado. Garnish with sesame seeds and cilantro.
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For the trout:
1 medium shallot, chopped
1 tablespoon ginger, chopped
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons sugar
2 trout fillets
For the accoutrements:
1/4 cup rice vinegar
1/2 teaspoon sambal (hot chili sauce)
2 teaspoons sugar
1 teaspoon salt
Pepper, to taste
2 carrots, julienned
1 cucumber, julienned
1 jalapeño, seeded and julienned
2 tablespoons mayonnaise
1 tablespoon sweet chili garlic sauce
1/2 teaspoon soy
1/2 lime, juiced
Sesame seeds, for garnish
Cooked rice, for serving
Cilantro, for garnish
A green side (asparagus, sugarsnap peas, kale, spinach), cooked quickly in oil with garlic