Recipes

Steamed trout with ginger and spring onions

Asian  Fish  Misc. One Dish 

• Cooking Time: 8
• Servings: 4
• Preparation Time: 10
• 2 whole salmon trouts or rainbow trouts of about 300 grams each, stomach cavities cleaned
• 100 grams of fresh ginger root, cut in very fine strips
• 3 spring onions, cut in strips
• 3 tablespoons of vegetable oil
• a big dash of salted soy sauce

1 Fill the stomach cavities of the trouts with half of the ginger and half of the onions

2 Put each trout on a piece of aluminium foil and then in a steamer

3 Steam for 7 or 8 minutes

4 Take the trout from the steamer, get rid of the foil and put the fish on a plate

5 Spread the rest of the ginger root and the spring onions over the fish

6 Heat the oil in a pan, once hot pour over the fish

7 Finish of with a dash salted soy sauce

Chinese people love their food, they talk food, they live food. Once a Cantonese collegue said "if a leg of the table could move, we would have had a recipe to cook it." This recipe for trout came to me through my former Taiwanese boss. I love it and use it quite often to treat friends coming over for dinner. Serve with rice and stirfried vegetables

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