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.
Keyword : cantonese style steamed fish, steamed fish, steamed trout
Ingredients
- 1 rainbow trout (dressed) (about 1 lb/450g)
- 2 inch ginger (peeled)
- Salt and pepper to taste
Dressing
- 2 cloves garlic (minced)
- 1 inch ginger (julienned)
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 2 tbsp soy sauce
Garnish
- 1 red chili (seeded and cut into strips)
- 1 green onion (finely sliced)
- Cilantro for garnishing
Instructions
Dressing
- 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.
- Serve immediately.
Nutrition
Calories: 345kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice