Steamed trout with ginger and spring onions

We bought a 60cm fish poacher whilst cycling through Crows Nest, Sydney. As it was difficult to cycle far with it attached to the pannier rack, we deposited it at a friend’s house for a few days. Safely installed in the kitchen we searched recipe books to try out steaming fish and the first recipe we tried has become our favourite. This is from Delia Smith “Fish”

Nothing like a good trout to satisfy hunger especially with boiled potatoes or rice. The sauce is great.

Foodstuff you will need:  (serves 2)

2 rainbow trout - gutted and de scaled.

Piece of fresh root ginger – peeled and cut into thin strips

4 spring onions

1 clove garlic

crushed sea salt

Sauce

1 teaspoon peeled and chopped root ginger

1 clove of garlic

3 tablespoons soy sauce

3 tablespoons Shaosing (Chinese rice wine)

1 teaspoon toasted sesame oil

½ teaspoon dark soft brown sugar

Equipment:

Large steamer for fish with lid

Hob (2 or more rings)

Kitchen paper

Small saucepan

Sharp knife and chopping board

How to throw it together

Rinse the trout and then dry them on the kitchen paper.

Sprinkle the outside of the fish with sea salt and leave for 30 minutes to help firm up the flesh.

Please all the sauce ingredients in a small saucepan, then bring them to simmering point and simmer for 5 minutes.

Cut the spring onions in half where the green and white parts meet, and the very green part in diagonals. The rest should be thinly shredded lengthways.

After 30 minutes, wipe the salt away from the trout with more kitchen paper ad place the fish in the steamer with the ginger and the garlic scattered inside and all over. Place it over boiling water and steam with lid on for exactly 15 minutes. Serve the trout with the reheated sauce poured over and garnish with the spring onions.

If you prefer, you can remove most of the bones before eating