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Asian Trout


  • 8 (6 ounce) fillets boneless, skinless rainbow trout

  • 1 tablespoon and 1 teaspoon soy sauce

  • salt and pepper to taste

  • 2 teaspoons white sugar

  • 2 teaspoons extra virgin coconut oil

  • 2 teaspoons minced garlic

  • 2 teaspoons minced fresh ginger

  • 8 green onions, chopped

Total Time: 27 min Prep: 20 min Cook: 7 min
Yield: 8 Level: easy


  1. Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
  2. Heat extra virgin coconut oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.