Steamed Lemon Rainbow Trout Recipe

Apr 2, 2010 | Chinese Food, Recipes, Taiwanese Food | 0 comments

steamed lemon rainbow trout

My husband’s colleague Dione gave us this great, beautiful and fresh Rainbow trout so I decided to cooked this Steamed Lemon Rainbow Trout dish. Steam is one of the ways we cook seafood in eastern cuisine because using this method can keep the freshness flavour of seafood and it won’t damage the natural taste of seafood.

This rainbow trout probably is the most fresh and tasty fish I have had in UK. We love it so much and even start looking for information of fishing in Edinburgh. Thankfully our friend Dione is a very experienced fishing competitor so she invited us to go fishing with her when Edinburgh’s weather gets warmer. (Dione, we love you!)

There are many ways to steam seafood and the way I used today has combined Thai lemon fish with Taiwanese steamed fish. I hope you will like my recipe and try it at home by yourself. All the ingredients are available in local supermarket or Chinese supermarket.

 

 

Steamed Lemon Rainbow Trout


Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 2 people

Ingredients

  • 1 rainbow trout
  • 20 g ginger julienne
  • 20 g spring onions julienne
  • 2 chili julienne
  • 20 g leeks julienne
  • 1 lemon zest and juice. Don’t throw away the lemon because we are going to stuff the fish with lemon.

Seasonings

  • 1 tsp sugar
  • 1 lemon zest and juice
  • 3 tbsp soy sauce
  • 1 tbsp water
  • 1 tbsp oyster sauce
  • 1 tsp salt
  • 1 tsp sesame oil
  • 1 tsp white pepper powder
  • 1 tbsp rice wine
  • 1 tsp rice vinegar
  • 1 tbsp Thai fish sauce optional

Instructions

  1. Marinade the rainbow trout by couple teaspoon of salt and rice wine. Massage the salt with rainbow trout inside out and leave it on aside for 30 minutes.

  2. Mix all the seasonings together and leave it for 15 minutes  until salt and sugar dissolved.

  3. Place the rainbow trout into a deep dish ( I use a lasagna place for my fish.) then place it into a large deep baking tray.

  4. Add procedures 2, the seasoning mixture on top of the fish and stuffed the fish with a little bit leek, ginger, spring onion and the lemon that we squeezed and zested.

  5. Pour some water into the baking tray and cover it by tin foil tightly. Put it into oven and steam it around 45 minutes until the fish is cooked. Oven temperature I used 180 degree and I checked the fish after 30 minutes to make sure the fish is cooked and still have enough water inside the baking tray.