2 scallions, sliced
1 cup ponzu sauce (available at health food stores)
1/2 t to 1 t chili garlic sauce (to taste. it’s spicy. start with a little and adjust as desired)
2 fish filets (sliced thin), raw, fresh, from a river/running water or salt water, NOT from a lake or brackish water. We use brown trout from the Frying Pan River, hence the name
Mix scallions, ponzu sauce and chili sauce in shallow dish. Add fish and let sit in sauce until fish becomes opaque.
“The famous tail water fishing in the Fryingpan River was created in 1968 with the construction of the Ruedi Dam. The 14 miles of tail water trout fishery that lay below the dam are considered to be some of the finest trout fishing in the West.
The definition of a world-class trout fishery, the Fryingpan is in a spectacular red sandstone canyon, with steep timbered slopes, basalt outcrops and a strange, reddish-orange and mossy-green rock bottom.
The story is told that the Fryingpan River and valley were named after a lone frying pan left hanging in a tree after a band of Indians chased a group of early settlers from the valley. Today, the name Fryingpan is known to mean incredible fishing, spectacular scenery and a quality experience for all of its visitors.” wildernet.com
