Stuffed Steamed Trout

By á-170456

Ingredients

• MARINADE:
• 2 trout - (abt 12 oz ea)
• 1 tablespoon dry sherry or Chinese rice wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground white pepper
• SAUCE:
• 3 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon sugar
• COOKING:
• 2 green onions, including tops
• 4 thin slices ginger slivered
• 2 ounces ham cut matchsticks
• GARNISH:
• Slivered green onions
• Slivered ginger
• 2 tablespoons vegetable oil
• Cilantro (Chinese parsley) sprigs

Details

Servings 4

Preparation

Step 1

Score both sides of the fish with 3 diagonal cuts, 3/4-inch deep. Combine the marinade ingredients on a deep plate large enough to hold the fish. Add the fish, turn to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl; set aside.

Cut one green onion into 2-inch pieces; crush slightly. Cut the remaining green onion into 2-inch slivers. Place the crushed green onion and half of the ginger and ham into the fish cavities. Tuck the slivered green onion and remaining ginger and ham into the diagonal cuts on the outside. Place the fish in a 9-inch heatproof glass pie pan.

Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil. Place the pan of fish on the rack, cover, and steam until the center of the fish is opaque, about 15 minutes. Remove the pan, pour off and discard the juices. If desired, transfer the fish to a platter. Sprinkle the fish with slivered green onion and ginger. Heat the vegetable oil in a small saucepan until it just begins to smoke; pour it over the fish. Immediately pour the sauce over the fish. Garnish with cilantro sprigs.

This recipe yields 4 servings.

Microwave Method: In step 3, place the stuffed fish in a microwave-safe dish, cover and cook on high until the flesh is just opaque, about 8 minutes. Let stand 2 minutes before serving.