| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Sainsbury1 | 6 | Servings | |
INGREDIENTS
| 1 | Salmon trout weighing | |
| approximately 2lb 900g | ||
| 1 | Clov garlic, crushed | |
| 1 | Inch, 2.5cm piece of | |
| root ginger peeled | ||
| and chopped finely | ||
| 6 | Spring onions, shredded | |
| 1 | T | Sunflower oil, 15ml spoon |
| 1 | t | Cornflour, 5ml spoon |
| 3 | T | Dry sherry, 3x15ml spoon |
| 2 | T | Soy sauce, 2x15ml spoon |
| 3 | T | Water, 2×15 ml spoon |
| 1 | T | White wine vinegar, 15ml |
| spoon | ||
| A few drops of Tabasco sauce | ||
| Coriander leaves, optional | ||
| Gas Mark 4 /350 øF /180 øC |
INSTRUCTIONS
Preheat the oven. Clean and scale the fish, or have this done for you at the fish counter. Mix the garlic, ginger and spring onions, and stuff the body cavity. Wrap the fish in oiled double foil and seal it carefully. Bake for 25-35 minutes or steam, without foil, for 20 minutes. Blend all the sauce ingredients together in a small pan and slowly bring them to the boil, stirring continuously. Put the fish on a warmed serving plate, pour over the sauce and garnish it with coriander leaves, if you like. Converted by MC_Buster. NOTES : A whole fish served on a large platter makes a stunning main course for any party. If you have a fish kettle, or a large bamboo or metal steamer, this dish can be steamed instead of baked which will give the fish a superior texture. Rainbow trout (one per person), or for a special occasion a small sea bass, (when in season, in the summer) are suitable alternative fish for this dish. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.4mg
Potassium: 18.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g