Steamed trout with ginger and spring onions


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Serves 4 | Prep Time 10 | Cook Time 8

Why I Love This Recipe

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


Ingredients You'll Need

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


Directions

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


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