Trout Stuffed Japanese Style

• 1/4 pound mushrooms sliced
• 2 tablespoons vegetable oil
• 4 large eggs lightly beaten
• 1 each sweet red bell peppers or green, in strips
• 2 teaspoons soy sauce, tamari
• 4 each trout boned with skin, head and tail
• 3 ea Scallions, cu scallions, spring or green onions including greens
• 8 strips bacon
• 1 cup mung bean sprouts
• 2 Ribs celery sliced

1. Mix the vegetables together.
2. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes.
3. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate.
4. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch.
5. Wrap 2 slices of bacon around each trout, tucking the ends under the trout.
6. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone.
7. Test after 12 minutes.
8. Vegetables will remain crisp.

mushrooms, vegetable oil, eggs, sweet red bell peppers, soy sauce, trout, scallions, bacon, bean sprouts, celery

Taken from recipeland.com/recipe/v/trout-stuffed-japanese-style-32827 (may not work)