Instructions: Cut 3 shallow diagonal slashes in the skin side of each trout fillet. Heat the oil in a large non-stick frying pan and add the fillets skin-side down (2 at a time if your pan is not large enough). Add the lid and cook over medium-high heat until the tops of the fillets are opaque, 3 to 4 minutes.

Remove the lid and continue cooking until the skin is crisp and brown and the flesh is opaque through the thickest part, 2 to 3 minutes longer.

Flip the fillets skin-side up onto 4 warmed dinner plates. Add the green onions and ginger to the frying pan and cook over medium heat, stirring, until soft, about 1 minute. Add the soy sauce, sake and red pepper flakes, stir and cook until hot, about 30 seconds longer.

Pour the sauce over the trout fillets and serve immediately, with steamed white rice alongside.

This recipe yields 4 servings.

Comments: The skin of trout is not only edible, but also a tasty contrast to the tender flesh. Here the skin cooks to delicate crispiness in a one-sided cooking method. A nonstick pan makes frying tidy, but a standard frying pan can also be used.

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