© 2018 Ching He Huang. All rights reserved.

Steamed Trout And Stir-Fried Vegetables

Serves : 2 Preparation 10 mins Cooking 16 mins Total 26
Nutrition facts: 660.00 calories 67.90g protein 20.80g carbs 14.60g sugars 33.90g fat 7.00g 7.70g fibre 1022.00mg sodium
Ingredients: 2 fresh, cleaned, descaled, gutted Rainbow trout 1 inch piece of fresh root, peeled and sliced into matchsticks Ginger 3 fresh pieces, hardy stalks removed, bash, chop into 2 inch pieces Lemongrass 1 tablespoon Shaosing rice wine 1 tablespoon Low sodium light soy sauce 1 pinch Ground white pepper 1 small handful Dried goji berries For a simple vegetable stir fry : 2 tablespoons Groundnut oil 2 fat cloves, crushed, peeled, roughly chopped Garlic 1 large handful, washed Mange tout 5 fresh, sliced Shiitake mushrooms 1 large, slice down the middle and slice on the angle Carrot 100g, sliced into 1 inch pieces on the angle Tenderstem Broccoli 1 tablespoon Shaosing rice wine 1 tablespoon Low sodium light soy sauce 1 tablespoon Toasted sesame oil For the garnish: 1 small handful, roughly chopped Coriander 1, sliced on the angle Spring onion Healthy and fresh steamed fish.

Steamed Trout And Stir-Fried Vegetables

  1. Serves : 2
  2. Preparation time 10 Minutes
  3. Cooking time 16 Minutes
per serving

Cals


660.00

Protein (g)


67.90

Carbs (g)


20.80

Sugars (g)


14.60

Fat (g)


33.90

Sat Fat (g)


7.00

Fibre (g)


7.70

Sodium (mg)


1022.00

Source from

Ching He Huang Web Site

About the recipe

main courses

Healthy and fresh steamed fish.

Ingredients
  • Rainbow trout - 2 fresh, cleaned, descaled, gutted
  • Ginger - 1 inch piece of fresh root, peeled and sliced into matchsticks
  • Lemongrass - 3 fresh pieces, hardy stalks removed, bash, chop into 2 inch pieces
  • Shaosing rice wine - 1 tablespoon
  • Low sodium light soy sauce - 1 tablespoon
  • Ground white pepper - 1 pinch
  • Dried goji berries - 1 small handful
For a simple vegetable stir fry
  • Groundnut oil - 2 tablespoons
  • Garlic - 2 fat cloves, crushed, peeled, roughly chopped
  • Mange tout - 1 large handful, washed
  • Shiitake mushrooms - 5 fresh, sliced
  • 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.
Ingredients
  • Rainbow trout - 2 fresh, cleaned, descaled, gutted
  • Ginger - 1 inch piece of fresh root, peeled and sliced into matchsticks
  • Lemongrass - 3 fresh pieces, hardy stalks removed, bash, chop into 2 inch pieces
  • Shaosing rice wine - 1 tablespoon
  • Low sodium light soy sauce - 1 tablespoon
  • Ground white pepper - 1 pinch
  • Dried goji berries - 1 small handful
For a simple vegetable stir fry
  • Groundnut oil - 2 tablespoons
  • Garlic - 2 fat cloves, crushed, peeled, roughly chopped
  • Mange tout - 1 large handful, washed
  • Shiitake mushrooms - 5 fresh, sliced
  • 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