Steamed trout Korean style

Ingredients for 2 servings:

• 2 m.-sized trout(s), ready to cook
• 1 piece(s) ginger, walnut-sized, finely chopped
• 2 cloves garlic, finely chopped
• 1 red chili pepper(s), cut into fine rings
• 1 chili pepper(s), green, cut into fine rings
• 2 tbsp soy sauce, dark
• 2 tbsp rice wine or sherry
• 2 tsp lemon juice
• ½ tsp sugar
• 1 tbsp oil, neutral
• 1 tbsp sesame oil
• Sesame oil for the plate
• 2 tbsp coriander or parsley, roughly chopped, for sprinkling
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the trout thoroughly, removing scales if necessary. Make several diagonal cuts on both sides, about 1/2 cm deep. Brush a plate with a little sesame oil. Prepare a marinade from ginger, garlic, chili rings, soy sauce, rice wine, lemon juice, sugar, oil, and sesame oil. Coat one side of the fish with the marinade, filling a little of the marinade into the cuts. Place this side on the oiled plate. Season the other side of the fish with the marinade accordingly. Stuff the belly of the fish with the remaining marinade. Season the fish with a little salt and pepper. Place a small bowl in the wok. Add enough water to the wok so that it doesn’t splash onto the plate, which will then be on top of the bowl. Place the plate with the fish on top of the bowl in the wok and steam the fish for about 10-12 minutes. Serve sprinkled with coarsely chopped coriander or parsley. This goes well with delicious fragrant rice or basmati.