This exotic dish, inspired by the Chinese culinary sense, is passed on to my husband by a friend who runs his own restaurant. All thanks to his genuine recipe, we have been enjoying this dish ever since. The soft, flaky trout fish and spring onions sizzled on smoky hot oil produce such a delicate oriental taste to relish and remember forever.
The best news is that this is very easy to make and ready in just 20 minutes, goes well as a perfect healthy version of lunch or dinner. A piece of this fish on a dome of piping hot basmati rice, along with some greens and Chinese chilli paste on the side, will make a filling and satisfying meal for someone who is very hungry.
Recipe video
| Rainbow Trout – whole fish | 1 |
| Spring onion – Class A | a bunch |
| Root ginger and garlic | 5 slices each |
| Soy sauce | 2/3 tbsp |
| Sesame oil – Blended | 2 tbsp |
| Salt | 1/2 tbsp |
| Oil | 2 tbsp |
1st Step: Prepare the fish
- Clean and completely de-bone the fish, leaving only the main spinal bone. You can do this with the aid of a pair of scissors
- Cut off the fins and scrape the scales off and place them on a plate. Cut the fish into two parts if it is too long to fit on the plate
- With a sharp knife, slash 2-4 deep crosses on the top of the fish
- Cut out the spring onion bunch very finely
- Slice up the ginger and garlic into thin pieces and place them inside the deep cuts on the fish
- Sprinkle soy sauce and sesame oil liberally
- Spread spring onions on the top and inside the fish
- Arrange the fish with spring onions, thinly sliced ginger and garlic
2nd step: Steam the fish
Take a flat, wide pan and place a small side plate upside down or just place a pan stand in the pan or in a wok
Place the plate with fish on the upside-down small plate or on the pan stand and cover the lid
Steam the fish for exactly for 20min on high flame. High flame help to boil water and emit steam in a steady flow
Prepare the wok or the pan
Place the plate with fish on it
Steam for exactly 20 mins under high flame
3rd step: Smoke fish with hot oil
- Pour about 2 tbsps of cooking oil into a small pan and heat up on high flame until it lets out lots of smoke This will take about 2 – 3 mins.
- Immediately pour smoky, hot oil over the fish. You will see the fish sizzling up and a mouth-watering aroma fills up the kitchen
- Scatter some green chillies on the fish and pour hot oil over
- Your Chinese-style trout fish is ready to serve now!
- Serve the fish on a dome of steamed rice, accompanied with Chinese chilli paste on the side
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