in China

Cantonese trout

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Ingredients for 4 servings:

  • 2 large trout
  • 4 spring onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 slice(s) ginger, thin, fresh
  • 2 tbsp soy sauce
  • 4 slice(s) onion(s), thin
  • 4 tbsp lard
  • 4 tomatoes, quartered
  • salt and pepper
  • Water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

in the tradition of southern Chinese cuisine

Gut the trout and cut several times crosswise. Place it in a shallow, greased baking dish. Place some garlic into the cuts, mix the rest with the spring onions, and sprinkle over the fish. Finely slice the ginger and place it on top of the fish. Drizzle with soy sauce. Arrange the onion rings and tomato quarters around the fish. Season everything with salt and pepper and drizzle with water. Cover tightly with aluminum foil and cook for one hour at 175°C. Remove the foil and baste the fish. Continue cooking, covered, for another 30 minutes at 135°C. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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