Steamed trout with ginger and spring onions recipe

Serves 4

Prep 15 mins

Cook 30 mins

Ingredients

4 pak choi, halved lengthways

4 British trout fillets

1 bunch spring onions, trimmed, halved and sliced into matchsticks

70g Large chunk ginger, peeled and cut into thin matchsticks

3 cloves garlic, finely sliced

2 tbsp mirin

2 tbsp soy sauce – use reduced sodium if preferred

50ml Chinese rice wine

1 tbsp sesame oil

Rice to serve

Method

Heat the oven to 200C, 180C fan, gas mark 6. Mix together the prepared spring onion, ginger and garlic, then sprinkle 1/3 of this mixture over the bottom of a shallow lidded casserole pan, or in a lipped roasting tin.

Arrange the pak choi over the top, then sprinkle over another 1/3 of the spring onions mix and top this with the trout.

Mix together the mirin, soy sauce, rice wine and sesame oil, pour over the fish, then scatter with the remaining spring onion mixture and season with a little black pepper. Put on the lid, or wrap tightly with foil, and bake in the oven for 30 minutes. Serve with rice.

https://britishtrout.co.uk/