Chinese Steamed Rainbow Trout

Whole steamed fish is a popular dish in Cantonese style restaurants. This at home version of steamed trout is both tender and sweet. Oh, and so very healthy!

2 fresh cleaned rainbow trout (approximately 1 pound each)
1 scallion, including the green top
2 teaspoons grated fresh ginger root
1 fresh green jalapeno chili pepper
3 tablespoons soy sauce (kikkoman brand)
2 tablespoons rice or cooking sherry wine
2 teaspoons pure sesame oil
1 oz. fresh cilantro for garnish

Rinse the whole Trout with cold water. Place both fish in a 9×12 baking dish. Wash and trim the green onion, finely chop. Sprinkle chopped onions on top of the fish. Peel and finely grate the ginger root. Sprinkle on top of the fish. Thinly slice the jalapeno pepper crosswise and also place on top of the fish. Drizzle soy sauce, wine and sesame oil over the fish. Wash and trim the cilantro. Cut into 1 inch pieces.

To Cook:
If you do not have access to a large steamer, a 11×15 or 12×18 roasting pan is a fine substituted. Fill the roasting pan 1/3 full of water. Place the 9×12 baking dish inside the roasting pan. Place on top of stove top range, cover the entire roasting pan with a lid or foil and cook over high heat. Bring the water to a boil and then steam the fish for approximately 12 minutes. Spoon sauce over fish, garnish with fresh cilantro and serve.

When serving, make sure to pour the sauce over the fish meat. It adds wonderful flavor and really makes the dish!

Makes 2 servings
Preparation time: 10 minutes
Cooking time: 12 minutes

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4 Responses to “Chinese Steamed Rainbow Trout”

  1. Daniela Says:

    Hmmm, that looks yummy! 🙂 Thanks, Lucy!

  2. Ron Says:

    I had two large fresh Rainbow Trout, was looking for a new way to try…
    What a wonderful recipe… We loved it.
    Thank You

  3. Lucy McHale Says:

    Thank you so much for your nice comments. Glad you enjoyed the recipe!
    Best regards,

  4. Gong xi fa cai! The Year Of The Rabbit | The All-American Chinese Cookbook Says:

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