Main Meals Recipes - Chinese-Style Steamed Trout Recipe

Ingredients

Serve 4

• 2 trout, each weighing about 675-800g1 1/2 - 1 3/4lb

• 25ml/1 1/2 tbsp salted black beans

• 2.5ml/1/2 tsp sugar

• 30ml/2 tbsp finely shredded fresh root ginger

• 4 garlic cloves, thinly sliced

• 30ml/2 tbsp Chinese rice wine or dry sherry

• 30ml/2 tbsp light soy sauce

• 4-6 spring onions (scallions), finely shredded or sliced diagonally

• 45ml/3 tbsp peanut oil

• 10ml/2 tsp sesame oil

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Method:

1. Wash the fish inside and out under cold running water, then pat dry on kitchen paper. Using a sharp knife, slash 3-4 deep crosses on each side of each fish.

2. Place half the black beans and the sugar in a small bowl and mash together with the back of a fork. Stir in the remaining whole beans.

3. Place a little ginger and garlic inside the cavity of each fish, then lay them on a plate or dish that will fit inside a large steamer. Rub the bean mixture into the fish, working it into the slashes, then sprinkle the remaining ginger and garlic over the top. Cover with clear film (plastic wrap) and place the fish in the refrigerator for at least 30 minutes.

4. Remove the fish from the refrigerator and place the steamer over a pan of boiling water. Sprinkle the rice wine or sherry and half the soy sauce over the fish and place the plate of fish inside the steamer. Steam for 15-20 minutes, or until the fish is just cooked and the flesh flakes easily when tested with a fork.

5. Using a fish slice (metal spatula), carefully lift the fish on to a warmed serving dish. Sprinkle the fish with the remaining soy sauce and then sprinkle with the shredded or sliced spring onions.

6. In a small pan, heat the groundnut oil until very hot and smoking, then trickle it over the spring onions and fish. lightly sprinkle the sesame oil over the fish and serve immediately.