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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 2 |
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Directions: First of all, rinse the trout and dry it with kitchen paper, then sprinkle the outside of the fish with salt and leave aside for half an hour to help firm up the flesh. Meanwhile, place all the sauce ingredients in a small saucepan, then bring them up to simmering point and simmer for 5 minutes.
Next, the spring onions should be cut in half where the green and white parts meet, and the very green part cut in diagonals (making diamond shapes when opened out). The rest should be thinly shredded lengthways.
When you’re ready to cook the trout, wipe the salt away with some more kitchen paper and place the fish in the steamer, with the ginger and garlic scattered inside and all over. Place it over boiling water and steam with a lid on for exactly 15 minutes.
Serve the trout with the re-heated sauce poured over and garnished with the spring onions. Plain basmati rice would be a good accompaniment.
| Ingredients:
4 Tablespoon(s) soy sauce
9/200 Tablespoon(s) shaoxing
1/2 Milliliter(s) fresh root ginger
5 Teaspoon(s) level salt
4 spring onion
3 Clove(s) sliced thinly garlic
2 whole and gutted trout
1 Teaspoon(s) sesame oil
2 1/2 Teaspoon(s) brown sugar
Comments: This is a slightly modified version from the one in Delia Online...easy and fast |
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