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Chinese steamed trout

Preparation time: 15 minutes.
Cooking time: 15 minutes.
Calories: 440 per portion

ingredients

serves 4
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablatfroon dry sherry
2 rainbow trout, about 1 kg (2 1/4 lb) total weight, cleaned
4 garlic cloves, thinly sliced
6 spring onions, shredded
2 x 2.5 cm (1 inch) pieces root ginger, shredded
2 tablespoons dry white vermouth
2 tablespoons oil

method

1. Mix together the sesame oil, soy sauce and sherry and use to brush the inside and the skin of each fish.

2. Mix together the garlic, spring onions and ginger and place a quarter of the mixture inside each fish. Put the fish on a heatproof plate, scatter over the remaining garlic mixture and pour over the vermouth and oil.

3. Put the plate in a wok and steam vigorously for 15 minutes, or until the fish is tender.

4. Arrange the fish on a warmed serving plate, spoon over the juices and serve immediately.

If you do not have a wok, put the plate on a grill rack in a roasting tin half-filled with water and cover with foil, to make a tent over the fish.

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