Oven-Steamed Trout With Ginger |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From a Sunset Magazine special edition, Sunset Weeknight. I haven't tried it yet, so I may adjust it a little if it seems necessary after I do. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. 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).
4. Drizzle 2 tbsp soy sauce evenly over trout. Sprinkle evenly with green onions and cilantro. Serve with additional soy sauce to taste.
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