Thai Style Steamed Ocean Trout Recipes

Steps:

• Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
• Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)

Steps:

• in a double boiler, pour the water, soy sauce, fish sauce and sesame oil. bring to the boil.
• add the ginger, garlic, sping onions, coriander roots, continue to boil for 5 minutes to infuse flavours.
• put a plate big enough to hold the fish into a steaming basket, which will sit on top of the broth mixture.
• place the fish on plate, skin side up.
• cover the skin with the chopped corriander (leaves and roots) and the chillies.
• put steaming basket on top of the broth and cover. allow to steam for 10-12 minutes depending on how well cooked you like your fish.
• strain the stock and set aside. garnish the fish with boiled ingredients. season with salt and pepper.
• reduce some of the broth and serve over fish.
• best served with steamed jasmine rice.

Steps:

• Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
• Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Steps:

• preheat oven to moderately hot.
• Boil or steam the potatoes until tender, then set aside to serve with the fish.
• Meahwhile place each fish fillet on a piece of aluminium foil, enough to cover and enclose the fish.
• top each fillet with equal amounts of juice, capers, dill, garlic salt and pepper.
• close the aluminium foil over the individual fillets. place on an oven tray and bake for 20 min, or until fish is cooked.
• unwrap, place the fillet on a plate and sprikle with the parsley.

Steps:

• Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chili and lime zest over them.
• Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish.
• Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
• Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.).