Steamed Rainbow Trout
This sweet and tender Steamed Rainbow Trout is quick, healthy, and delicious. It is dressed Chinese style with a simple ginger, garlic, and soy dressing.
cantonese style steamed fish, steamed fish, steamed trout
(dressed) (about 1 lb/450g)
and pepper to taste
(seeded and cut into strips)
Place minced garlic, julienned ginger, vegetable oil, and sesame oil in a microwaveable dish. Microwave on high for 1½ minutes. Remove, pour soy sauce into garlic oil and stir to combine. Set aside.
Preparing the fish
Using the sharp edge of knife, scrape fish skin towards head to remove scales. Rinse and pat dry with paper towels.
Butterfly the fish and place it flesh side up on a dish. Sprinkle with salt and pepper. Grate ginger over fish.
Steaming the fish
Add about 2 inches of water to a large wok or pan. Put a metal rack or stand in the wok or pan. Cover pan and bring water to a boil.
Place dish with fish on metal rack. Cover pan and reduce heat to medium. Steam for 10 to 12 minutes. Fish is done when flesh flakes easily.
Remove and drain some fish juices if there is too much on the plate. Pour dressing over fish. Garnish with chili, green onion, and cilantro.
Tried this recipe?
Steamed Rainbow Trout at https://www.rotinrice.com/steamed-rainbow-trout/