Summary

Ingredients

• 4 trout (s) approx. 250 g each
• 1 pinch (s) salt
• 3 carrot (s)
• 1 piece (s) ginger
• 4 clove (s) garlic
• 2 stalks celery
• 4 spring onion (s)
• 4 tablespoon oil
• 2 lime (s)
• 0.25 teaspoon ¼ chili powder
• 2 tablespoon rice wine
• 4 tablespoon soy sauce, sweet

Print Recipe Pin Recipe

Instructions

1. Rinse the trout under cold running water and drain on kitchen paper. Salt lightly inside and outside.
2. Peel the carrots, ginger and garlic. After washing, cut away dry and wilted areas from the celery stalks and spring onions at the top and bottom. Cut the vegetables in sticks the size of a match, finely chop the ginger and garlic.
3. Preheat the oven to 200 ° C top / bottom heat (convection: 180 ° C). Tear off 4 large pieces of aluminum foil, place the shiny side up on the table and brush with 1-2 tablespoons of oil.
4. Squeeze the first lime. Heat the rest of the oil in a saucepan, stir in the chili powder and roast in the oil for a few seconds. Then pour in rice wine, lime juice and soy sauce. Whisk everything well and remove from heat.
5. Place each trout on a piece of aluminum foil. Drizzle the sauce on the inside and outside. Put the vegetable strips, garlic and ginger partly in the trout bellies, distribute the rest around and on the fish.
6. Fold up the aluminum foil and seal the fish in sturdy packages. Pierce the trout at the top with a skewer or fork so that the steam can come out later. Place in the oven (center) for 30 minutes.
7. Open the foil carefully so that the juice does not run out. Place on a plate and drizzle with the juice. Eighth the second lime and serve with the trout.