For 4 people
For 4 people
Clean the trout nets.
Make a mixture with 2 tablespoons of olive oil, 6 tablespoons of sukiyaki wokyaki sauce, white rum and lemon juice. Then add the cut ginger.
Add the trout nets to this marinade and let stand for a few minutes.
Peel the asparagus and cook the fillets in the pan with 1 tablespoon of olive oil for 5 minutes on each side.
Cook the asparagus in the rest of the hot oil, with the rest of the Wok Sukiyaki sauce and a little chili powder.
Place the trout nets with the asparagus and serve.
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