Irritable Bowel Syndrome Message Boards | Chinese Steamed Trout with Ginger and Spring Onions

Chinese Steamed Trout with Ginger and Spring Onions
from Delia Online
Serves 2

2 whole trout (each weighing about 8 oz/225 g), gutted
1 inch (2.5 cm) piece of fresh root ginger, peeled and cut into thin strips
4 spring onions
1 clove garlic, sliced thinly
1 level dessertspoon crushed sea salt
For the sauce:
1 level teaspoon peeled, grated fresh root ginger
1 clove garlic, chopped
3 tablespoons Japanese soy sauce
3 tablespoons Shaosing (Chinese brown rice wine)
1 teaspoon toasted sesame oil
1/2 level teaspoon dark soft brown sugar

First of all, rinse the trout and dry it with kitchen paper, then sprinkle the outside of the fish with salt and leave aside for half an hour to help firm up the flesh. Meanwhile, place all the sauce ingredients in a small saucepan, then bring them up to simmering point and simmer for 5 minutes.

Next, the spring onions should be cut in half where the green and white parts meet, and the very green part cut in diagonals (making diamond shapes when opened out). The rest should be thinly shredded lengthways.

When you're ready to cook the trout, wipe the salt away with some more kitchen paper and place the fish in the steamer, with the ginger and garlic scattered inside and all over. Place it over boiling water and steam with a lid on for exactly 15 minutes.

Serve the trout with the re-heated sauce poured over and garnished with the spring onions. Plain basmati rice would be a good accompaniment.

Per serving: 319 kcal, Fat 13.3 g, Saturates 2.7 g, Protein 45.5 g, Carbohydrate 4.8 g

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