Ingredients Jump to Instructions ↓

  1. 4 Lake trout fillets Sweet 'n' Sour Sauce

  2. 1/2 cup 80g / 2.8oz Brown sugar

  3. 1 cup 237ml Vinegar

  4. 2 tablespoons 30ml Soy sauce

  5. 2 tablespoons 30ml Water

  6. 2 tablespoons 30ml Cornstarch

  7. 1 tablespoon 15ml Salad oil

  8. 4 Tomato wedges

  9. 2 Onions - cut in wedges (medium)

  10. 2 Green peppers - sliced

  11. 1 Crushed pineapple

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To prepare the Sweet 'N' Sour sauce, combine sugar, vinegar, and soy sauce; bring to a boil. Add tomato, onion, pepper and pineapple. Combine the cornstarch and water and then add to the vegetable mixture. Cook until thickened, stirring constantly. Add one tablespoon of salad oil. Makes about 4 cups Place the fillets on a raised rack in a well-greased baking dish. Spread butter over the trout and cover the pan. Bake at 350F for 20 minutes. Carefully remove fillets. Remove the rack from the pan and discard the drippings. Return the fillets to the pan without the rack. Pour 2 cups of sauce over the fish and return to the oven, uncovered, for an additional 30 minutes. Serve fillets on a platter of salad greens, covered with the remaining sauce, steaming white rice, broccoli in lemon juice, and fresh Italian bread. (Adapted from a recipe in "Kitchi Gami Cookery", University of Minnesota Sea Grant, 1979)


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