Steamed Rainbow Trout in Thai Chilli Sauce

Steamed Rainbow Trout Thai Chilli Sauce

Steamed fish with salty and spicy sauce was a favorite when we were in Penang, Malaysia. Typically, it was a decent sized grouper served whole chinese style. In this case, I’m using rainbow trout, which is widely available in Canada and has white delicate flesh similar to a grouper, to make this dish influenced by Thai flavors. It’s a simple, healthy and clean dish which will leave your taste buds delighted.

Ingredients

  • 2 whole rainbow trout cleaned and butterflied. Head attached if preffered
  • 1 inch piece of ginger minced
  • 10 cloves of garlic minced
  • 1 challot minced
  • 5 red chillies minced
  • 3 green chillies minced
  • 1 small red bell pepper julienned
  • 1 inch piece of lemongrass (only the white part) finely chopped
  • 20g fresh corriender stems roughly chopped (save the leaves for the next step)
  • 15g fresh corriender leaves roughly chopped
  • 3 tablespoons of soy sauce
  • 1 teaspoon of fish sauce
  • 1 teaspoon of sesame seeds
  • 1 tablespoon of brown sugar
  • 2 tablespoon of vegetable oil

Method

  1. Season the insides of the fish with pepper, salt and minced ginger.
  2. Steam the fish for 10-12 minutes using a steaming rack.
  3. Heat the vegetable oil in a wok, add the garlic and fry for 1 minute.
  4. Add the challots, chillies and fry for another 2 minutes.
  5. Add the corriender stems and stir-fry for another minute.
  6. Add the soy sauce, fish sauce, sesame seeds, brown sugar and the remaining oil into the wok. Fry for 2 minutes until fragrant.
  7. Pour the sauce over the steamed fish.
  8. Garnish with the bell pepper and corriender leaves.
  9. Serve hot with white rice.

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