Steamed trout with chilli bean, garlic and ginger oil

Steamed trout with chilli bean, garlic and ginger oil

By
From
Chinese Unchopped
Serves
2
Prep
10 mins
Cooking time
10 mins
Photographer
Martin Poole

For me, a good weekday meal needs to be healthy, quick, easy to prepare and good value for money – no one wants to use up the food budget on after-work meals rather than long, lingering weekend treats. With its vibrant colours and strong flavours this ticks all the boxes, and is perfect for getting you out of that post-work pasta rut we all get stuck in from time to time.

Ingredients

Quantity Ingredient
2 x 150g trout fillets, de-scaled

Chilli bean, garlic and ginger oil

Quantity Ingredient
2 garlic cloves, finely diced
A large knob ginger, finely diced
1 spring onion, finely diced
1/2 tablespoon chilli bean sauce
1/4 teaspoon salt
1/4 teaspoon granulated sugar
3/4 tablespoon vegetable oil

Method

  1. For the chilli bean, garlic and ginger oil, mix together all the ingredients apart from the vegetable oil in a heatproof bowl. Heat the vegetable oil in a wok until smoking, then pour over the rest of the chilli ginger oil ingredients to sizzle. Stir together well and set aside.
  2. Place the fish fillets on a suitable plate for steaming.
  3. Set the wok up with a steamer stand and fill with boiling water a third to halfway up the sides. Place the fish fillet plate into the wok, cover with a lid and steam for 8–10 minutes, until the fish is cooked. (To test this, poke a toothpick into the thickest part of each fillet – if the toothpick goes through without any struggle, the fish is ready to serve.)
  4. Remove the plate from the wok and spoon over the chilli bean, garlic and ginger oil to coat the fish fillets well. Serve.

Swapsies:

  • If you fancy trying this recipe with another type of fish, salmon fillets or even a white-fish fillet such as sea bass or bream work equally well.
Tags:
Chinese
School of Wok
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