How to Make Steamed Trout
with Coriander and Ginger?
4 whole rainbow trout, cleaned and
4 limes, thinly sliced
10 cm / 4 inch piece ginger, cut
1/2 cup / 120 g / 4 oz caster
1/2 cup / 120 ml / 4 fl oz lime
1 cup / 250 ml / 8 fl oz water
rind of 2 limes, cut in thin
2/3 cup / 20 g / 1/2 oz fresh
Preheat the oven to 180°C / 350°F.
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.
Transfer to the oven and bake for
approximately 30 minutes. Make sure the flesh of the fish flakes
easily when tested with a fork.
Combine the sugar, lime juice and
water in a small pan. Stir until the sugar dissolves. Then,
bring the mixture to a boil.
Reduce the heat and simmer for 15
minutes. By then the mixture should become syrupy.
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.
Ready to serve.
Nutrition per serving: