Cantonese Trout

Summary

Ingredients

• 2 large trout (s)
• 4 spring onions, finely chopped
• 4 cloves garlic, finely chopped
• 4 slices ginger, thin, fresh
• 2 tablespoon soy sauce
• 4 slices onion (s), thin
• 4 tablespoon lard
• 4 tomato (s), quartered
• salt and pepper
• water

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Instructions

1. Gut and clean the 2 trout, removing innards and rinsing well.
2. Make 3-4 diagonal cuts across each side of each fish.
3. Grease a flat casserole dish and place the trout in it.
4. Stuff some of the chopped garlic into the cuts in the fish. Mix the remaining chopped garlic with the spring onions and sprinkle over the fish.
5. Cut the thin ginger slices into fine strips and place on the fish. Arrange the thin onion slices and tomato quarters around the fish in the dish.
6. Drizzle the fish with soy sauce and water. Season everything with salt and pepper.
7. Cover the casserole tightly with aluminum foil and cook at 175°C (347°F) for 1 hour.
8. Remove the foil and baste the fish with the pan juices. Cover again with foil and cook at 135°C (275°F) for 30 minutes.
9. Serve with rice.