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Steamed Trout with Crispy Garlic

Category: Main Dishes

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


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.

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