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