Trout Stuffed Japanese Style

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Title: Trout Stuffed Japanese Style
Categories: Fish/sea, Japanese
Yield: 4 servings

1/4 lb Mushrooms, sliced Skin, head and tail
2 tb Vegetable oil 3 Scallions, cut in 1/2"
1 c Seeded, sliced in 1/4" Including greens
4 Eggs, lightly beaten 8 Strips of bacon
Strips, red or green pepper 1 c Bean sprouts
2 ts Soy sauce 2 Ribs celery, sliced
4 Trout, 8-10 oz. boned with

Mix the vegetables together. In a large skillet or wok heat oil, then toss
in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce
and continue to toss and cook for another minute until eggs begin to
coagulate.
Stuff each of the 4 trout with one-fourth of the vegetable mixture--the
filling will expand the opening by about an inch. Wrap 2 slices of bacon
around each trout, tucking the ends under the trout.
Bake in a large baking dish so trout are not touching in preheated 500
degree oven about 15 minutes, until skin is crisp and the fish is opaque to
the bone. Test after 12 minutes. Vegetables will remain crisp.

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