Steamed trout with ginger & garlic

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olive magazine

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Recipe by olive magazine

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1. Put the trout fillets on a lightly oiled plate, mix the garlic, ginger, mirin (or whatever you are using) and lemon juice together and pour it over the fish. Put the plate in a steamer, cover and cook for 5-6 minutes or until the fish is cooked through. Sprinkle with coriander and serve with steamed rice or noodles.

Per serving

192 kcalories, protein 27.5g, carbohydrate 9g, fat 5.4 g, saturated fat 1.3g, fibre 0g, salt 0 g

Latest comments and suggestions

• julieg

  13 November 2007

  julieg rated and commented on this recipe

  

  This method of cooking keeps the fish moist and delicious. I serve with sticky white rice and leave out the garlic which I think is too dominent a flavour for this dish.

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• Alica K

  28 December 2007

  Alica K rated and commented on this recipe

  

  I added a teaspoon soy sauce into a instead of salt and it worked out nicely.

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Ingredients

• 2 skinless trout fillets, whole or large slices
• 1 garlic clove , crushed
• 1cm piece root ginger , grated
• 2 tbsp marin, sake or dry sherry
• handful coriander leaves
• ½ lemon , juiced

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Difficulty and servings

Serves 2

Preperation and cooking times

Low-fat, Super healthy

Ingredients

• 2 skinless trout fillets, whole or large slices
• 1 garlic clove , crushed
• 1cm piece root ginger , grated
• 2 tbsp marin, sake or dry sherry
• handful coriander leaves
• ½ lemon , juiced

Per serving

192 kcalories, protein 27.5g, carbohydrate 9g, fat 5.4 g, saturated fat 1.3g, fibre 0g, salt 0 g

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