• 1 tablespoon sesame oil

• 1 tablespoon light soy sauce

• 1 tablespoon dry sherry

• 2 x 500 g/1 lb rainbow trout, cleaned and gutted

• 4 garlic cloves, sliced

• 6 spring onions, shredded

• 5 cm/2 inch piece fresh root ginger, shredded

• 2 tablespoons dry white vermouth

• 2 tablespoons sunflower oil

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Method:

1. Mix together the sesame oil, soy sauce and sherry and use to brush the inside and skin of the fish.

2. Mix together the garlic, spring onions and ginger and place a fifth of this mixture inside each fish.

3. Place the fish on a heatproof plate, scatter over the remaining garlic mixture and pour over the vermouth and oil.

4. Put the plate in a wok or steamer and steam vigorously for 15 minutes, or until the fish are tender.

5. Arrange on a warmed serving dish, pour over the juices and serve immediately.