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Ingredients:
2 fresh, cleaned, descaled, gutted Rainbow trout1 inch piece of fresh root, peeled and sliced into matchsticks Ginger3 fresh pieces, hardy stalks removed, bash, chop into 2 inch pieces Lemongrass1 tablespoon Shaosing rice wine1 tablespoon Low sodium light soy sauce1 pinch Ground white pepper1 small handful Dried goji berries
For a simple vegetable stir fry :
2 tablespoons Groundnut oil2 fat cloves, crushed, peeled, roughly chopped Garlic1 large handful, washed Mange tout5 fresh, sliced Shiitake mushrooms1 large, slice down the middle and slice on the angle Carrot100g, sliced into 1 inch pieces on the angle Tenderstem Broccoli1 tablespoon Shaosing rice wine1 tablespoon Low sodium light soy sauce1 tablespoon Toasted sesame oil
For the garnish:
1 small handful, roughly chopped Coriander1, sliced on the angle Spring onionHealthy and fresh steamed fish.
Carrot -
1 large, slice down the middle and slice on the angle
Tenderstem Broccoli -
100g, sliced into 1 inch pieces on the angle
Shaosing rice wine -
1 tablespoon
Low sodium light soy sauce -
1 tablespoon
Toasted sesame oil -
1 tablespoon
For the garnish
Coriander -
1 small handful, roughly chopped
Spring onion -
1, sliced on the angle
Steps
Make some slits into the side of the fish. Place a few pieces of the ginger into the slits. Stuff the rest of the ginger in the fish cavity. Prepare the lemongrass stalks and stuff the fish with the lemongrass pieces.
Season with Shaosing rice wine, low sodium light soy sauce, ground white pepper, and goji berries.
Set the plate over a steamer rack set over some water in a wok. Place the lid on top. Steam for 10 minutes.
While the fish is steaming, for the vegetable stir-fry, prepare all the ingredients. Heat a wok over high heat and add the groundnut oil and add the garlic. Give the garlic 30 seconds in the wok and add the carrots and cook for two minutes. Then add in the broccoli, mushrooms and mangetout and keep stirring until the veggies start to wilt. Add the shaosing rice wine and toss together. Add 1 tablespoon low sodium light soy sauce and a tablespoon of toasted sesame oil.
Remove the trout from the steamer, garnish with coriander and spring onion and serve with simple stir fried vegetables and steamed Jasmine rice.