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Ingredientes
- 1 x Salmon trout weighing approximately 2lb, (900g)
- 1 lrg Clov garlic, crushed
- 1 x Inch, (2.5cm) piece of root ginger, peeled and minced finely
- 6 x Spring onions, shredded
- 1 Tbsp. Sunflower oil, (15ml spoon)
- 1 tsp Cornflour, (5ml spoon)
- 3 Tbsp. Dry sherry, (3x15ml spoon)
- 2 Tbsp. Soy sauce, (2x15ml spoon)
- 3 Tbsp. Water, (2x15 ml spoon)
- 1 Tbsp. White wine vinegar, (15ml spoon) A few drops of Tabasco sauce Coriander leaves, (optional) Gas Mark 4 /350 F /180 C
Direcciones
- 1. Preheat the oven.
- 2. Clean and scale the fish, or possibly have this done for you at the fish counter.
- 3. Mix the garlic, ginger and spring onions, and stuff the body cavity. Wrap the fish in oiled double foil and seal it carefully.
- Bake for 25-35 min or possibly steam, without foil, for 20 min.
- 4. Blend all the sauce ingredients together in a small pan and slowly bring them to the boil, stirring continuously.
- 5. Put the fish on a warmed serving plate, pour over the sauce and garnish it with coriander leaves, if desired.
- NOTES : A whole fish served on a large platter makes a stunning main course for any party. If you have a fish kettle, or possibly a large bamboo or possibly metal steamer, this dish can be steamed instead of baked that will give the fish a superior texture. Rainbow trout (one per person), or possibly for a special occasion a small sea bass, (when in season, in the summer) are suitable alternative fish for this dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 6 servings | |
| Calories 41 | |
| Calories from Fat 20 | 49% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 304mg | 13% |
| Potassium 60mg | 2% |
| Total Carbs 2.78g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.0g | 1% |
| Protein 0.65g | 1% |
