Steamed Ocean Trout Fillets with Ginger & Shallots

Ingredients

4 Angelakis Ocean Trout Fillets

1 knob Ginger (2cm) finely julienned

4 Spring onions, finely sliced

1 bunch Coriander, roughly chopped

Sea Salt

White Pepper

2 tbls Shaohsing (Chinese cooking wine)

2 tbls light soy

1 tsp white sugar

3 tbls Chicken or fish stock (water can be used if stock is not available)

1 tbls Sesame oil

Garlic Chives (optional) to serve

2 bunches Bok Choy, to serve

1 bunchChinese Broccoli, to serve

Method

To make the sauce, in a small saucepan add the Chinese cooking wine, light soy, white sugar, stock and sesame oil. Bring to the boil, reduce the heat and simmer for 2 minutes. Keep warm.

Season the ocean trout fillets with sea salt and white pepper, place the ginger on top of the fillets.

Arrange the fillets in a bamboo steamer and steam over boiling water for 6 - 8 minutes.

Serve the steamed ocean trout fillets in deep plates, top each fillet with the sliced spring onions and coriander. Pour the hot sauce over the fish.

Serve with steamed rice, bok choy, Chinese broccoli and garlic chives.

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