Stuffed Trout With Porter Sauce

• 1 rainbow trout, about 1 1/2 pounds, boned and left whole
• 1 tablespoon soy sauce
• 1/4 teaspoon Chinese five-spice powder
• 1 1/2 tablespoons grapeseed oil
• 1/2 cup chopped onion
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 13 cup dry bread crumbs
• 1 tablespoon minced chives
• 6 oil-packed anchovy fillets
• Juice of 1/2 lime
• 1/2 cup porter
• 1 1/2 tablespoons Asian sesame oil

1. Dry trout.
2. Open it flat on a sheet of foil.
3. Brush flesh with half the soy sauce and sprinkle on the five-spice powder.
4. Heat oven to 500 degrees.
5. Heat 1 tablespoon of the grapeseed oil in a medium skillet on low.
6. Add onion, ginger and garlic, and saute until soft.
7. Stir in bread crumbs, increase heat to medium and cook, stirring until crumbs are golden brown.
8. Fold in chives.
9. Spread bread crumbs on fish.
10. Arrange anchovies atop bread crumbs on one side of the fish.
11. Using the foil to lift the fish, close it up around the bread crumb stuffing.
12. Skewer the cavity shut.
13. Brush fish on both sides with remaining oil.
14. Transfer to an ovenproof baking dish that can also go on top of the stove
15. Roast fish for 15 minutes.
16. Remove baking dish from the oven and transfer fish to a serving platter.
17. Add lime juice, porter, sesame oil and remaining soy sauce to baking dish.
18. Cook on medium-high until sauce has reduced by about half and starts to become syrupy.
19. Pour over fish and serve.

trout, soy sauce, chinese fivespice, grapeseed oil, onion, fresh ginger, clove garlic, bread crumbs, chives, anchovy, lime, porter, asian sesame oil

Taken from cooking.nytimes.com/recipes/12345 (may not work)