Chinese Steamed Trout with Ginger and Spring Onions
As with salmon, trout is slightly higher in fat, but still very low compared with meat. The fat in both trout and salmon is the good kind we all need to include in our diets. If you’re wondering what the pink bits are in the photograph, they’re pink spring onions, which looked very pretty the day we took the picture!
|2 whole trout (each weighing about 8 oz/225 g), gutted|
|1 inch (2.5 cm) piece of fresh root ginger, peeled and cut into thin strips|
|4 spring onions|
|1 clove garlic, sliced thinly|
|1 level dessertspoon crushed sea salt|
|For the sauce:|
|1 level teaspoon peeled, grated fresh root ginger|
|1 clove garlic, chopped|
|3 tablespoons Japanese soy sauce|
|3 tablespoons Shaosing (Chinese brown rice wine)|
|1 teaspoon toasted sesame oil|
|½ level teaspoon dark soft brown sugar|
|Need help with conversions?|
|You will also need a steamer.|
This recipe is taken from How to Cook Book Three and The Delia Collection: Fish.
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.
Per serving: 319 kcal, Fat 13.3 g, Saturates 2.7 g, Protein 45.5 g, Carbohydrate 4.8 g.
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You can use trout, sole or plaice for this gorgeous dish: light and luxurious, it's actually dead easy to make and takes no time at all for a recipe that's full of Thai flavours.
Cheap and nutritious, trout is hugely under-rated and still good value for money. This is a brilliant way of serving it - light and summery with hardly any fat.
This makes a very appropriate main course for a warm day. It's a doddle to prepare and it has the advantage of being cooked and left to marinate, so that when the time comes you have literally nothing to do but serve it.
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