Chinese Steamed Trout with Ginger and Spring Onions

15 minutes
to cook

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!

The Delia Online Cookery School: Watch how to make Perfect Rice, Onion Rice and Chinese Stir-fry Rice in our video. Just press the recipe image to play.

A picture of Delia's Complete How to Cook

This recipe is from Delia's Complete How to Cook. Serves 2

  • method
  • Ingredients


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.


For the sauce:
1 level teaspoon peeled, grated fresh root ginger
3 tablespoons Shaosing (Chinese brown rice wine)


You will also need a steamer.

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