Steamed Trout


1 whole trout, filleted
75ml good olive oil
500ml dry white wine
15ml soy sauce salt and white pepper to taste
4 stalks lemongrass
15ml pickled ginger, thinly sliced*
1 fat finger fresh ginger, peeled and sliced
2 red chillies, deseeded and chopped
2 cloves garlic, chopped
1 red onion, finely chopped
6 spring onions, chopped
a handful fresh herbs, roughly chopped
This is a simple, fresh-tasting dish that has become a family favourite. The same recipe can be used for any firm white fish. Just remember to adapt the cooking time to about 20 minutes.


1.Place the trout in a fish steamer. Pour the olive oil, wine and soy sauce over the fish. Season lightly.
2.Peel the outer, hard leaves from the lemongrass and finely chop only the tender stems.
3.In a bowl, mix the lemongrass, both gingers, chillies, garlic, red onion and spring onions together. Spoon the mixture over the fish. Cover and steam in the steamer for 30 minutes or until the fish is perfectly cooked.
4.Garnish with the herbs and serve with a good helping of steamed white rice.
5.* I use the bottled and sliced pickled ginger, which is available from any good delicatessen.

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