Steamed Rainbow Trout with Ginger, Asian Greens and Rice

 

INGREDIENTS

  • 1 whole Rainbow Trout

  • ½ broccoli

  • 200g sugar snaps

  • 200g oyster mushroom

  • 1 bunch buk choy

  • 50g shiro miso

  • 20g grated ginger

  • 10g crush garlic

  • 1 Tbsp sweet chilli sauce

  • ½ tsp sesame oil

  • 1 Tbsp soy sauce

  • 1 Tbsp Mirin

  • 1 Tbsp rice vinegar

  • 20g honey

  • 1 Tbsp fried shallots

 

METHOD

  1. Preheat oven to 220°C

  2. Cut the broccoli into florets, top, and tail the sugar snaps, removing the vain that goes along the side of it and set aside.

  3. In a mixing bowl, add the miso paste, soy sauce, sweet chili sauce, rice vinegar, honey, mirin, sesame oil, grated ginger, crush garlic. Mix well and set aside.

  4. Pat dry the fish using a paper towel and place the fish into the marinade.

  5. Cut a sheet of foil into 45cm long, spread the oyster mushrooms in the middle of the sheet, then place the marinated fish on top of the mushrooms and add a little extra of the miso marinade on top (1 fish per sheet). Cut another sheet of foil and place it on top of the fish, then carefully fold the foil starting with the corners all the way in making pressure in every fold so is very well air tied, make sure the foil doesn’t brake because it will steam out while is cooking.

  6. Place in the oven and cook for 20min, the foil should bubble up towards the end of the cooking and that’s is what you are looking for, the fish will be steamed by then. Remove from the oven and let rest for a couple of minutes. Using scissors, cut the foil and open.

  7. Place the leftover marinade in a small frying pan and bring it to the boil, turn down to medium and stir for a couple of minutes until thicken to a glaze.

  8. Place the buk choy, the sugar snap, and broccoli in the steamer or boiling water for approx. 2-3 min, until cook. Serve Rainbow Trout with greens and drizzle with the honey miso and ginger glaze and garnish with fried shallots.

Styling by Kayla Cameron. Visit her site here & Instagram here.

Photography by Bonnie Coumbe. See her site here & Instagram here.