Steamed Trout with Coriander and Ginger Recipe

How to Make Steamed Trout with Coriander and Ginger?


Serve: 4


  • 4 whole rainbow trout, cleaned and scaled

  • 4 limes, thinly sliced

  • 10 cm / 4 inch piece ginger, cut into matchsticks

  • 1/2 cup / 120 g / 4 oz caster sugar

  • 1/2 cup / 120 ml / 4 fl oz lime juice

  • 1 cup / 250 ml / 8 fl oz water

  • rind of 2 limes, cut in thin strips

  • 2/3 cup / 20 g / 1/2 oz fresh coriander leaves


  1. Preheat the oven to 180C / 350F.

  2. Fill the fish cavities with the lime slices and some of the ginger. Then place the fish on a large piece of lightly greased foil. Wrap the fish and place on a baking tray.

  3. Transfer to the oven and bake for approximately 30 minutes. Make sure the flesh of the fish flakes easily when tested with a fork.

  4. Combine the sugar, lime juice and water in a small pan. Stir until the sugar dissolves. Then, bring the mixture to a boil.

  5. Reduce the heat and simmer for 15 minutes. By then the mixture should become syrupy.

  6. Stir in the remaining ginger and lime strips. Put the fish on a plate. Top with coriander leaves and pour the hot syrup over it.

  7. Ready to serve.

Nutrition per serving:

  • 400 kcalories, protein 50 g, fat 10 g, carbohydrate 25 g; dietary fiber 1 g; cholesterol 110 mg

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