Steamed rainbow trout Asian style

Ingredients

 

1 trout ca 500g (gutted and cleaned)

1 table spoon of peanut oil

2 lemons

2.5mm² peeled ginger

2 cloves of garlic

3 spring onions

2 chillies

1 red pepper

1 tbsp Sesame oil

2 tsp Sesame seeds

1 tbsp soy sauce

1 tsp fish sauce

1 tsp oyster sauce

1 tsp sherry vinegar

1 tsp dry sherry or plum wine

1 bunch coriander

1 tsp. of 5 spice powder

1 tsp Szechuan pepper (crushed)

Salt and pepper

Grate half of the ginger and then slice the rest into fine sticks

Grate 1 of the garlic cloves, slice the other into fine slices

Remove the rind from 1 lemon and slice into fine slithers, juice the lemon.

Slice the spring onions thinly

Slice the red pepper thinly

Cut the chillies in half, remove the seeds and pith, slice one very thinly and chop the other into small dice

Put the peanut oil into a pan, heat up; add the crushed garlic, the grated ginger and the diced chilli and allow to soften (no colour please) add 1/3 of the spring onions and ¼ of the sliced peppers, add the soy, fish and oyster sauce, add the sherry and vinegar, add the honey and the lemon juice and half of the lemon zest, add the Szechuan pepper and the five spicepowder. Simmer until it turns thick

Mix the remainder of the ingredients together with the exception of the sesame oil and seeds and a few sprigs of coriander

Rub the inside of the fish with salt and pepper.

Place half of the remaining ingredients on a heat proof plate and place the fish on top, fill the cavity with the coriander and the 2^nd lemon cut into slices.

Slash the fish through the skin and rub the remainder of the ingredients into it, place the plate on a rack inside of steamer or a baking tray with a rack and cover with foil, leaving enough space above for the steam to circulate.

Lid on and a short time later 7-8 minutes should be enough!

Steam the fish until it flakes easily (test by pulling its dorsal fin when it comes out easily then the fish its perfect)

Cook a block of egg noodles in stock (or water) for three minutes, that’s them finished

Toast the sesame seeds and then heat the sesame oil with the seeds.

Pour the sweet and sour sauce over the fish and then the sesame oil and seeds over that.

 

 

 

Put a pile of noodles on a plate (or into a bowl)

 and pull the skin back and remove the succulent flesh and put it on top of the noodles along with the sauce. That’s it a wonderful light evening meal and enough for lunch tomorrow.