Return to listing

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!

 
 
 Chinese Steamed Trout with Ginger and Spring Onions

  Serves 2

Ingredients
 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
Conversions
Need help with conversions?
Equipment
You will also need a steamer.

This recipe is taken from How to Cook Book Three and The Delia Collection: Fish.

Method

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.

Nutritional information
Per serving: 319 kcal, Fat 13.3 g, Saturates 2.7 g, Protein 45.5 g, Carbohydrate 4.8 g.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Steamed Trout Fillets in Lettuce Parcels with a Thai Stuffing - Sponsored by Singha Beer Serves 2 as a main course, 4 as a starter

Steamed Trout Fillets in Lettuce Parcels with a Thai Stuffing - Sponsored by Singha Beer

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.

 
 
Poached Trout with Herbs Serves 4

Poached Trout with Herbs

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.

 
 
Chilled Marinated Trout with Fennel Serves 2

Chilled Marinated Trout with Fennel

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.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Apricot Preserve
22 Jul 2014 15:33
Coffee Break Shepherd's Pie with Cheese crusted Leeks
22 Jul 2014 08:52
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients STRAWBERRY CAKE
16 Jul 2014 11:02
Can Anyone Help? Kenwood Kmc010 Titanium Chef
22 Jul 2014 18:29
Books me too
17 Jul 2014 16:38
Equipment Best micro combi
15 Jul 2014 14:04
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com