Steamed trout with ginger and coriander |
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Ingredients 2 whole rainbow trout (about 330g), cleaned and scaled 2 limes, thinly sliced. 5 cm piece ginger, cut into matchsticks. ¼ cup (60g) caster sugar ¼ cup (60ml) lime juice rind of 1 lime, cut in thin strips. ¼ cup fresh coriander leaves
Method 1. Preheat the oven to moderate 350F. Fill the fish cavities with the lime slices and some of the ginger, then place the fish on a large piece of lightly greased oil. Wrap the fish and bake on a baking tray for 20-30mins, until the flesh flakes easily when tested with a fork. 2. Combine the sugar and lime juice with 250ml water in a small pan and stir without boiling until the sugar dissolves. Bring to the boil, reduce the heat and simmer for 10mins. Stir in the remaining ginger and lime strips. Put the fish on a plate. Top with coriander leaves and pour the hot syrup over it.
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