Steamed Trout
2 min readSteamed Trout
serves 2 to 4
Steamed carp is a classic dish in China. In fact, carp is our mostcommon fish. It thrives in the millions of small ponds and rice paddies of eastern China. Since carp is not common in the United States—and, as a result, it is not the favorite fish of most people—we have based this recipe on another freshwater fish with similar medicinal properties—the trout. Any fish may be prepared in this traditional manner. Steamed salmon steak is one favorite, although salmon is not as lean as carp or trout and has very different medicinal properties than freshwater fish. The most important requirement for this dish is that the fish be fresh.
1 fresh whole trout
4 slices ginger, finely shredded Water for steaming
2 stalks cilantro
3 scallions, finely chopped
2 tablespoons (30 milliliters) soy sauce
Salt and pepper to taste
1 tablespoon (15 milliliters) sesame or olive oil, optional
Clean the trout and place on a shallow ceramic dish that will fit inside your steamer (see page 66). (If the trout won’t fit, cut it in half.) Sprinkle the ginger over the fish. Using a pan deep enough to fit your steamer, bring water to a boil. Place the steamer in the pan, cover, turn the heat down to medium-low, and steam for 15 minutes. Turn off the heat and remove the dish from the steamer. Drain off any liquid. Garnish the fish with the cilantro, scallions, and soy sauce. Sprinkle with salt and pepper to taste. As a finishing touch, you may heat 1 tablespoon (15 milliliters) of sesame or olive oil and sprinkle it over the fish before serving, if desired.
