- 2 (500 g.) trout, gutted and with gills removed
- 1 medium sized onion, finely chopped
- 1 small fresh ginger, peeled and thinly sliced
- ½ clove of garlic, peeled and sliced thinly
- 2 stalks of spring onions, finely chopped
- 2-3 tsp. sesame oil, roasted until aromatic
- 50 ml. soy sauce
- Juice of one small lemon
- A pinch of salt
- Pepper to taste
- 2 tsp sesame seed
Make sure that your freshly caught or freshly bought trout is cleaned properly, gutted and with gills removed. Squeeze the juice of one lemon over both sides of the trout, and salt both sides lightly. Set aside and let it marinate for 5-10 minutes.
For the sauce:
In a small pan, combine sesame oil, medium-sized onion, garlic, ginger, soy sauce and pepper. Sauté over medium heat until steam rises from the mixture and the onion turns to a golden brown.
Steaming the trout:
Fill a large sauce pan or steamer with 5-6 inches of water and bring to a boil. Put the trout in the steaming dish and score three light cuts over the skin. Pour 2-3 tablespoons of sauce over the trout. Steam the fish for 5-7 minutes on each side.
Place the steamed trout on a nice plate. Sprinkle the finely chopped spring onions and roasted sesame seeds on top. Pour the remainder of the sauce over the steamed trout and garnish with the ginger strips on top.
Serves : 4
Preparation time: 10 minutes
Cooking time: 14 minutes
Hope you like this rainbow trout recipe!