Filet the fish and remove large bones. Cut each filet into 3-4 pieces.
Peel ginger and julienne as thin as you can.
Cut green onion into 1-inch length then cut them lengthwise into small strips. In a small bowl, add cold water then the green onion. Set it aside.
Heat a frying pan large enough to hold all the fish in one layer. When the pan is hot, dust the trout pieces with flour and place them skin side down. Cook on medium heat for a minute or two. Flip the fish and cook the other side.
Take the fish out on a plate with paper towels to drain the excess oil.
Take the green onion out of the cold water and remove the excess water.
Arrange the fish on a plate and top with fresh ginger and green onion. Drizzle the fish with ponzu sauce and serve warm.
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