| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood, Ethnic |
4 |
Servings |
INGREDIENTS
|
|
Judy Garnett |
| 1 |
sm |
Bunch spring onions * |
| 2 1/2 |
lb |
Trout |
| 3 |
tb |
Fresh ginger — shredded |
|
|
Fine |
|
|
Salt — to taste |
| 2 |
tb |
Soy sauce |
| 1/2 |
ts |
5 spice powder |
| 2 |
ts |
Sesame oil |
| 2 |
tb |
Peanut oil — or salad oil |
INSTRUCTIONS
Wash fish and clean cavity thoroughly with paper towels dipped in salt.
Rinse and dry. Make 3 or 4 shallow diagonal cuts in each side of the fish
and rub well with a little salt and the five-spice powder. Heat the oil in
a frying pan and cook the *finely shredded spring onions and ginger until
soft but not brown. Remove from heat and add the soy sauce and sesame oil.
Spoon some of the mixture into the cavity of each fish, and brush the
remainder over the skin. Marinate for at least 15 minutes, then place fish
in a grilling basket and barbecue over medium heat until the skin has
browned slightly. Flip basket over and cook until the other side is also
done. Serve at once. Gourmet Grilling formatted for M-M by Judy Garnett
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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