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
Season inside and outside of trout with pepper, light soya sauce and sesame oil.
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.
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.
Drain garlic and keep aside. Leave 2 tablespoons of oil in the pan and fry minced ginger, garlic and the black bean sauce.
Cook for 3 minutes stirring constantly, adding a little water if the black bean sauce dries out.
Strain cooking liquor from steamed fish and add to bean sauce.Finally add chopped spring onions.
Remove fish from the steamer and pour hot sauce over the fish.
Sprinkle browned garlic over trout and serve immediately.