Ingredients
2 fresh trout - cleaned and dried
1 tbsp Wing Yip Light Soya Sauce
2 tsp Wing Yip Sesame Oil
4cm root ginger - sliced lengthways
2 cloves garlic --sliced and fried
1 tsp garlic paste
1 tsp minced ginger
1/2 jar (approx) Wing Yip Black Bean Sauce
2 stalk spring onions (fine slices-rounds)
1 red Chilli - sliced
4 tbsp peanut or vegetable oil
Cooking Method
Step 1
Season inside and outside of trout with pepper, light soya sauce and sesame oil.
Step 2
Place sliced ginger into the body cavity and place fish onto a heatproof plate. Steam in a wok or steamer over high heat for approx 7 minutes. Fish is cooked when the flesh comes away from the bone.
Step 3
In another pan heat oil and fry slices of garlic gently until it turns a golden brown. If it burns, discard garlic and start again.
Step 4
Drain garlic and keep aside. Leave 2 tablespoons of oil in the pan and fry minced ginger, garlic and the black bean sauce.
Step 5
Cook for 3 minutes stirring constantly, adding a little water if the black bean sauce dries out.
Step 6
Strain cooking liquor from steamed fish and add to bean sauce.Finally add chopped spring onions.
Step 7
Remove fish from the steamer and pour hot sauce over the fish.
Step 8
Sprinkle browned garlic over trout and serve immediately.
