| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Sainsbury1, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 1 |
|
Salmon trout weighing approximately 2lb; (900g) |
| 1 |
lg |
Clov garlic; crushed |
| 1 |
|
Inch; (2.5cm) piece of |
|
|
; root ginger, peeled |
|
|
; and chopped finely |
| 6 |
|
Spring onions; shredded |
| 1 |
tb |
Sunflower oil; (15ml spoon) |
| 1 |
ts |
Cornflour; (5ml spoon) |
| 3 |
tb |
Dry sherry; (3x15ml spoon) |
| 2 |
tb |
Soy sauce; (2x15ml spoon) |
| 3 |
tb |
Water; (2×15 ml spoon) |
| 1 |
tb |
White wine vinegar; (15ml spoon) |
|
|
A few drops of Tabasco sauce |
|
|
Coriander leaves; (optional) |
|
|
Gas Mark 4 /350 °F /180 °C |
INSTRUCTIONS
FOR THE SAUCE
TO GARNISH
OVEN TEMPERATURE
1. Preheat the oven.
2. Clean and scale the fish, or have this done for you at the fish
counter.
3. 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.
4. Blend all the sauce ingredients together in a small pan and slowly
bring them to the boil, stirring continuously.
5. 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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