October 25, 2016


Rainbow trout - 4 no.s (250 gms each)
Salt  - 1/4 tsp
Sugar - 1/2 tsp
Garlic cloves -2 (finely chopped)
Fresh root ginger - 1 tbsp (finely diced)
Spring onions - 5 (cut into 2" lengths and finely shredded)
Ground nut oil -  4 tbsp
Sesame oil -  1 tsp
Light soy sauce - 3 tbsp

To Serve:
Thread egg noodles
Stir fried vegetables


  • Make three diagonal slits on both sides of each fish and lay them on a heatproof plate.
  • Place a small rack or trivet in a wok half filled with water, cover and heat until just simmering.
  • Sprinkle the fish with salt, sugar, garlic and ginger.
  • Place the plate securely on the rack or trivet and cover.
  • Steam gently for about 10-12 minutes or until the flesh has turned pale pink and feels quite firm.
  • Turn off the heat, remove the lid and scatter the spring onions over the fish. Replace the lid.
  • Heat the groundnut and sesame oils in a small pan over a high heat until just smoking, then quickly pour a quarter over the spring onions on each of the fish - the shredded onions will sizzle and cook in the hot oil.
  • Sprinkle the soy sauce over the top.
  • Serve the fish and juices immediately with boiled noodles and stir fried vegetables.

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