04:42
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Furikake was originally developed as a nutritional supplement - it contained finely ground fish bones which added calcium - but it also gave a burst of salty, nutty excitement to rice, fish, vegetables, etc. My take is not particularly authentic, but we really enjoyed it sprinkled on some trout fillets. This should make enough to season up to 8 trout fillets, but don't worry if you are not cooking that many. Save it and use it on lots of other dishes.
I put in some fish sauce to mimic the original base, but if you would prefer to keep it vegetarian you could omit it.
up to 8 servings
15 minutes to make the furikake
15 minutes to cook the fish
Make the Furikake:
2 tablespoons sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp hearts
2 tablespoons soy sauce
1 tablespoon fish sauce
2 sheets of nori
Heat a heavy skillet over medium heat. Add the sesame, pumpkin, and hemp seeds. Toast them gently, stirring frequently. Sprinkle with the soy and fish sauces and stir in until absorbed and dried onto the seeds. As soon as they are dry and lightly toasted turn them into a dish to cool.
Toast the sheets of nori over the stove burner, about 3" or 4" above the flame. They will shrivel slightly and curl up. They will also become quite crisp. Crumble them into the bowl of toasted seeds. Put the mixture into a blender or food processor and process briefly until it is a fine, even, crumbly mixture the texture of coarsely ground pepper.
Cook the Trout:
1 filet of trout per serving, 200 to 250 grams (1/2 pound) each
Put the trout fillets on a lightly oiled broiler pan. Cook under the broiler for about 5 to 8 minutes, until nearly cooked. Sprinkle each fillet evenly with about 1 tablespoon of the furikake mixture. Return to under the broiler and cook for another 2 or 3 minutes until the trout is cooked. Serve at once.
Last year at this time I made Meatball Pilaf with Green Beans & Peppers.
Posted in: Ontario Food
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