To make the marinade, finely mince the garlic and ginger. Add it to the Bragg, along with the white pepper.
Place the trout, skin side up, into a casserole dish and spoon some of the marinade over top.
Cover and marinate for 20 to 30 minutes in the refrigerator.
- 1 tbsp garlic
- 1 tbsp ginger
- 1/2 cup Bragg
- 1/4 tsp white pepper
- 4 pieces trout fillets