Korean Style Steamed Trout

Summary

Ingredients

• 2 m trout (s), ready to cook

For the marinade:

• 1 piece (s) ginger, the size a walnut, finely chopped
• 2 cloves garlic, finely chopped
• 1 chilli pepper (s), red, cut into fine rings
• 1 chilli pepper (s), green, cut into fine rings
• 2 tablespoon soy sauce, dark
• 2 tablespoon rice wine or sherry
• 2 teaspoons lemon juice
• 0.5 teaspoon ½ sugar
• 1 tablespoon oil, neutral
• 1 tablespoon sesame oil

Also:

• Sesame oil for the plate
• 2 tablespoon coriander or parsley, roughly chopped, for sprinkling
• salt and pepper

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Instructions

1. Wash the trout thoroughly, possibly scaling it. Cut the trout diagonally about 1/2 cm deep several times on both sides. Brush a plate with a little sesame oil.
2. Prepare a marinade using ginger, garlic, chili rings, soy sauce, rice wine, lemon juice, sugar, oil and sesame oil.
3. Process the fish on one side with the marinade, pouring some marinade into the incisions. Place on this side on the oiled plate. Season the other side of the fish with the marinade accordingly. Fill the fish belly with the leftover marinade. Salt and pepper the fish a little.
4. Place a small bowl in the wok. Pour enough water into the wok that the water cannot splash onto the plate that is then on the bowl. Place the plate with the fish on the bowl in the wok and cook the fish in the steam for about 10-12 minutes. Serve sprinkled with coarsely chopped coriander or parsley.
5. A delicious fragrant rice or basmati goes well with it.