If you think steamed trout sounds dull, think again. This fish, marinated in a black bean, ginger and garlic mixture before being moistened with rice wine and soy sauce, is superb.
Serves 6
Ingredients
2 trout, each about 675–800g/11/2–13/4lb
25ml/11/2 tbsp salted black beans
2.5ml/1/2 tsp granulated 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 groundnut (peanut) oil
10ml/2 tsp sesame oil
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 either 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. When the beans are thoroughly mashed, 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 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, 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.
If you think steamed trout sounds dull, think again. This fish, marinated in a black bean, ginger and garlic mixture before being moistened with rice wine and soy sauce, is superb.
Serves 6
Ingredients
2 trout, each about 675–800g/11/2–13/4lb
25ml/11/2 tbsp salted black beans
2.5ml/1/2 tsp granulated 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 groundnut (peanut) oil
10ml/2 tsp sesame oil
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 either 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. When the beans are thoroughly mashed, 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 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, 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.
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