Oriental Whole Trout
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 fresh trout (gutted and scaled)
- 3 Tbsps vegetable oil
- 6 scallions
- 2 cloves garlic cloves (chopped)
- fresh ginger (peeled and chopped)
- 1 stalk Lemongrass (outer skin removed and finely chopped)
- 2 red chili peppers (deseeded and chopped)
- 8 sugar Snap pea (halved)
- 2 carrots (cut into very fine strips)
- 1 Tbsp sesame oil
- 1 Lime (juiced)
- 2 Tbsps soy sauce
- 1 Tbsp dry sherry
Preparation
Kitchen utensils
1 Paper towel, 1 Bowl, 1 Mandoline, 1 Cutting board, 1 Baking sheet, 1 Slotted spatula, 1 Peeler, 1 Small knife, 1 Large knife, 1 Fine grater, 1 Pot mit Deckel, 1 Measuring cups, 1 Mixing bowl, 1 Immersion blender, 1 Tablespoon, 1 Teaspoon, 1 dünne Rubber gloves oder Einweghandschuhe, 1 Parchment paper
Preparation steps
1.
Heat the oven to 180ºC (160º fan) 375ºF, gas 5.
2.
Wash the fish and pat dry with kitchen paper. Season the cavities with salt and pepper.
3.
Heat the vegetable oil in a large pan. Finely slice the white parts of the spring onions and shred the green parts into long strips.
4.
Gently fry the white parts of the spring onions with the garlic, ginger, lemongrass and chilli peppers until they are soft.
5.
Lightly oil 4 large sheets of greaseproof paper and put a fish in the middle of each. Place the fish in a large roasting pan, drawing up the edges of the greaseproof paper.
6.
Place the spring onion mixture in the cavities of the fish and spread the sugar snaps, carrot and green parts of the spring onions on top.
7.
Mix together the sesame oil, lime juice, soy sauce and sherry and pour over the fish. Scrunch the edges of the paper together to make a seal and bake in the oven for 25-30 minutes or until the fish are cooked through. Baste the fish with the cooking juices before serving.
