Steamed trout with ginger and spring onions
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
