Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Salmon trout weighing
- 1 lg Clov garlic; crushed
- 1 Inch; (2.5cm) piece of
- ; root ginger, peeled
- ; and chopped finely
- 6 Spring onions; shredded
- 1 tb Sunflower oil; (15ml spoon)
Preparation
MMMMM-----------------------FOR THE SAUCE---------------------------- 1 ts Cornflour; (5ml spoon) 3 tb Dry sherry; (3x15ml spoon) 2 tb Soy sauce; (2x15ml spoon) 3 tb Water; (2x15 ml spoon) 1 tb White wine vinegar; (15ml -spoon) A few drops of Tabasco sauceMMMMM-------------------------TO GARNISH------------------------------ Coriander leaves; (optional)MMMMM----------------------OVEN TEMPERATURE--------------------------- Gas Mark 4 /350 ?F /180 ?C 1. Preheat the oven. 2. Clean and scale the fish, or have this done for you at the fish counter. 3. Mix the garlic, ginger and spring onions, and stuff the body cavity. Wrap the fish in oiled double foil and seal it carefully. Bake for 25-35 minutes or steam, without foil, for 20 minutes. 4. Blend all the sauce ingredients together in a small pan and slowly bring them to the boil, stirring continuously. 5. Put the fish on a warmed serving plate, pour over the sauce and garnish it with coriander leaves, if you like. Converted by MC_Buster. NOTES : A whole fish served on a large platter makes a stunning main course for any party. If you have a fish kettle, or a large bamboo or metal steamer, this dish can be steamed instead of baked which will give the fish a superior texture. Rainbow trout (one per person), or for a special occasion a small sea bass, (when in season, in the summer) are suitable alternative fish for this dish. Converted by MM_Buster v2.0l.
