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Name: Chinese-Style Baked Salmon Trout
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 lg Clov garlic; crushed; ; and chopped finely; 1 Salmon trout weighing; 1 Inch; (2.5cm) piece of; ; root ginger, peeled; 6 Spring onions; shredded; 1 tb Sunflower oil; (15ml spoon)

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INGREDIENTS

1 lg Clov garlic; crushed
; and chopped finely
1 Salmon trout weighing
1 Inch; (2.5cm) piece of
; root ginger, peeled
6 Spring onions; shredded
1 tb Sunflower oil; (15ml spoon)

INSTRUCTIONS

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. 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.

NOTES

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Chinese-Style Baked Salmon Trout

1 lg Clov garlic; crushed
 ; and chopped finely
1 Salmon trout weighing
1 Inch; (2.5cm) piece of
 ; root ginger, peeled
6 Spring onions; shredded
1 tb Sunflower oil; (15ml spoon)

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.        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.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.