Steamed Trout Asian Style

This steamed trout dish is an modern take on a Chinese classic, where fresh ingredients are cooked simply to great effect.

  • 2 Whole Rainbow Trout
  • 2 Limes
  • 2 Root ginger
  • 60g Caster sugar
  • 60ml Lime juice
  • 1 Rind of lime
  • 10g Coriander leaves
  1. Preheat the oven to 180°C/gas 4, prepare the ginger by peeling and cutting into matchstick size pieces. Cut the rind of one lime into thin strips and then finely slice both the limes.
  2. Fill the trout cavities with the lime slices and some of the ginger and grease a large piece of foil, in which to wrap the fish. leave an air pocket above the fish, to allow it to steam, and seal tightly.
  3. Place the fish on a baking tray and bake in the oven for 20 – 30 minutes (how long will depend on the size of the fish). Test it by seeing if it flakes easily with a fork.
  4. Meanwhile make the sauce by mixing the sugar and the lime juice with a cup of water, using a small pan stirring gently heat without boiling until the sugar dissolves.
  5. Bring to the boil and then reduce the heat and simmer for about 10 mins, until syrupy.
  6. Add the remaining ginger and the lime strips to the sauce and keep warm.
  7. Serve the fish on individual plates, top with coriander and pour the hot sauce over.
Notes: For a fresh and healthy meal, serve on a bed of steamed rice and steamed vegetables.
Additional Information:
Number of Portions:
Cooking Time:
<1 Hour