Steamed trout with ginger and enoki mushrooms

Using whole, filleted and smoked trout, Valentine Warner has devised a series of recipes that demonstrate the versatility of this famed British fish. British trout is a widely available and affordable fish that is quick and easy to cook. An oily beast, it has a wide range of health benefits, providing an excellent source of vitamins A and D, key nutrient selenium, and is rich in omega-3 fatty acids too. As consumers become more concerned with what fish they are buying, British trout offers an affordable, guilt-free and delicious way of serving fantastic fish to family and friends.

www.britishtrout.co.uk

Photos by British Trout Association and Felicity Crawshaw

Yields1 Serving
 1 tbsp sesame seeds 50ml Japanese soy sauce 1 thumb of fresh ginger (finely sliced) 1 clove of garlic (peeled and sliced paper thin) 2 tsps sesame oil 1 tsp runny honey juice of 1 large orange 2 strips orange rind (removed with a peeler) 2 x 400g trout (gutted and de-gilled) 2 handfuls of enoki mushrooms (torn away from the bunch) 2 spring onions (finely sliced from end to end)
1

Dry toast the sesame seeds in a pan until golden and smelling aromatic.

2

Put the soy sauce in a small pan with the ginger, garlic, sesame oil, runny honey, orange juice, and two fat strips of rind pressed so that the oils spray into the pan. Put on the heat and, when you see steam rising from the mixture, allow it to cool. Do not simmer or boil.

3

Take a large saucepan, big enough to fit the trout with their heads and tails on (remove head and tail if you need to). Put two inches of water into the bottom of the pan. Now place in an upended bowl and put a plate on top (this will hold the fish); otherwise, use a steaming basket and plate. Bring the water up to the boil.

4

Score the fish only just through the skin three times on each side. Lay them onto the plate and pour about three tablespoons of the sauce over the fish so that it collects on the plate underneath. Put the lid on and steam for 4-5 minutes, then turn the fish. At this midpoint, put the Enoki mushrooms on top of the fish then steam for another 4-5 minutes.

5

When finished, transfer the trout to a plate, pour the sauce over the plate, making sure some of the ginger and garlic goes over it too. Put the mushrooms on top, scatter over with the spring onions and toasted sesame seeds and serve with any remaining sauce.

CategoryCuisine

Ingredients

 1 tbsp sesame seeds 50ml Japanese soy sauce 1 thumb of fresh ginger (finely sliced) 1 clove of garlic (peeled and sliced paper thin) 2 tsps sesame oil 1 tsp runny honey juice of 1 large orange 2 strips orange rind (removed with a peeler) 2 x 400g trout (gutted and de-gilled) 2 handfuls of enoki mushrooms (torn away from the bunch) 2 spring onions (finely sliced from end to end)

Directions

1

Dry toast the sesame seeds in a pan until golden and smelling aromatic.

2

Put the soy sauce in a small pan with the ginger, garlic, sesame oil, runny honey, orange juice, and two fat strips of rind pressed so that the oils spray into the pan. Put on the heat and, when you see steam rising from the mixture, allow it to cool. Do not simmer or boil.

3

Take a large saucepan, big enough to fit the trout with their heads and tails on (remove head and tail if you need to). Put two inches of water into the bottom of the pan. Now place in an upended bowl and put a plate on top (this will hold the fish); otherwise, use a steaming basket and plate. Bring the water up to the boil.

4

Score the fish only just through the skin three times on each side. Lay them onto the plate and pour about three tablespoons of the sauce over the fish so that it collects on the plate underneath. Put the lid on and steam for 4-5 minutes, then turn the fish. At this midpoint, put the Enoki mushrooms on top of the fish then steam for another 4-5 minutes.

5

When finished, transfer the trout to a plate, pour the sauce over the plate, making sure some of the ginger and garlic goes over it too. Put the mushrooms on top, scatter over with the spring onions and toasted sesame seeds and serve with any remaining sauce.


Steamed trout with ginger and enoki mushrooms