Grilled trout with eggplants and leeks
Ingredients
- For the sauce
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons water
- 2 teaspoons mirin
- 1 teaspoon Sriracha
- 1/2 teaspoon Kosher salt
- 2 teaspoons fresh lime juice
- 1 small shallot, minced
- 1 splash fish sauce
- 1/4 cup canola oil
- For the grill
- Canola oil
- 1-2 eggplants, about 2 pounds
- 1 pound leeks
- 1 pound fresh trout fillets, skin on
- Kosher salt
- freshly ground black pepper
- 1 handful cilantro, chopped
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