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