Lotus Leaf Steamed Trout
Whole rainbow trout steamed in lotus leaves with a ginger and rattan pepper vinaigrette.
Time: 45 min · Servings: 2 · Calories: 527 kcal
Ingredients
- 600 g rainbow trout
- 30 ml Shaoxing wine
- 20 g ginger
- 30 g scallion
- 20 g lotus leaves
- 15 g pickled ginger
- 20 g cilantro
- 30 ml soy sauce
- 15 ml rattan pepper oil
- 15 ml lime juice
Method
- Marinate the whole trout with rice wine, sliced ginger, and chopped spring onion.
- Rehydrate the lotus leaves in hot water.
- Wrap the marinated trout in the rehydrated lotus leaves.
- Prepare the vinaigrette by mixing the chopped pickled ginger, chopped cilantro stems, soy sauce, rattan pepper oil, and lime juice in a bowl.
- Place the wrapped fish in a bamboo steamer.
- Steam for 15 minutes.
- Remove the fish from the steamer and pour the vinaigrette over it.
- Garnish with fresh cilantro leaves before serving.
Categories: Fish & Seafood · All recipes
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