Best Ginger Steamed Trout Recipes

Steamed trout with ginger and scallions image

Provided by Linda Tennant

Categories Fish

Time 45m

Number Of Ingredients 8

2 cleaned trout with heads removed
course sea salt
2 Tbsp vegetable or olive oil
1/2 Tbsp soy sauce
1 Tbsp sesame oil
2 thinly sliced garlic cloves
2 1/2 cm. piece of peeled and slivered ginger
2 thinly sliced scallions

Steps:

1. Wipe the fish inside and out with paper towels. Then rub with salt inside and out, and leave for 20 min. Pat dry with paper towels. Place 2T.oil in skillet and place the fish in with tails pointing in opposite directions. Cover, and simmer over med. heat 6 min. on each side, or until tender, and the flesh is opaque near the bone. Carefully transfer to plate. Sprinkle with soy sauce, and keep warm.
2. Add the sesame oil, and when hot, add the garlic, ginger, and scallions. Stir-fry for 2 min., or until golden. Pour over the fish. Garnish with chive leaves and lemon slices. Serve with rice and an oriental salad. Enjoy!

Oven-Steamed Trout With Ginger image

Provided by Halcyon Eve

Categories Trout

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 (8 -10 ounce) trout, cleaned, boned, and heads and tails removed
1 tablespoon dark sesame oil (approximately)
1/4 cup dry sherry
3 tablespoons finely slivered fresh ginger
2 tablespoons soy sauce (approximate, I prefer Kikkoman)
1/3 cup finely slivered green onion (including green tops)
1/3 cup fresh cilantro leaves (coriander leaves)

Steps:

Rinse trout and pat dry, inside and out. Brush inside and out with oil. Lay trout, spread open and skin side down, in a single layer in two 10x15 inch baking pans. Drizzle sherry evenly over trout; sprinkle with ginger. Cover pans tightly.
Bake at 400* F for 8-10 minutes, or until fish is opaque in thickest part (flake gently with a fork to test) but still moist-looking.
Transfer to a platter or plates, using two wide spatulas to carefully lift each trout (if they start to break up, cut fillets apart and transfer each fillet seperately).
Drizzle 2 tbsp soy sauce evenly over trout. Sprinkle evenly with green onions and cilantro. Serve with additional soy sauce to taste.

Nutrition Facts : Calories 392.6, Fat 18.6, SaturatedFat 3.1, Cholesterol 132.6, Sodium 624.9, Carbohydrate 2.4, Fiber 0.4, Sugar 0.6, Protein 48.7

Ginger steamed trout image

Provided by mattcooper26

Time 40m

Yield Serves 2

Number Of Ingredients 0

Steps:

speed peel your ginger and place in the steamer, but making sure you dont cover all the holes. place the trout fillets on top of the ginger skin side up and cook for twenty minutes.
after ten minutes of cooking add the vegetables into a separate steamer compartment so they soften slightly.
put a saucepan on a medium heat and add the spring onions, garlic and chilli then cook for 2 minutes, then add the soy sauce and honey and reduce to a low heat until your ready to serve.
once the fish is ready peel the skin off the fish, this should peel off in one go. before placing on a baking tray making sure there isn't any white membrane on the underside of the skin, if there is gently scrape the membrane off the skin with a knife. once that is done place onto the baking tray and place under a high grill around 200 degrees and cook until crispy. this should take around 2 minutes. then take them out and leave to cool
add the noodles to the wok with a little veg oil. then add the vegetables and stir fry for 2 to 3 minutes. now place the noodles and vegetables onto a plate, place the fish on top, spoon over the sauce and place the fish skin crisps on top.