Valentine Warner’s steamed trout with ginger and enoki mushrooms
You will need:
2 x 400g trout, gutted and de-gilled
1 thumb of fresh ginger peeled and very finely sliced, then stacked and sliced into fine shreds
1 clove of garlic, peeled and sliced paper thin
50ml Japanese soy sauce
2 strips of orange rind, removed with a peeler
Juice of one large orange
1 tsp runny honey
2 tsps sesame oil
2 handfuls of Enoki mushrooms torn away from the bunch, bottom trimmed but still staying clumped together
1 tbsp sesame seeds
2 spring onions finely sliced from end to end
Method:
1. Dry toast some sesame seeds in a pan until golden and smelling aromatic.
2. Put the soy sauce in a small pan with the ginger, garlic, sesame oil, one dripping teaspoon of runny honey, orange juice, and two fat strips of rind pressed so that the oils spray into the pan. Put on the heat and when you see steam rising from the mixture allow it to cool, do not simmer or boil.
3. Take a large saucepan big enough to fit the trout with their heads and tails on (remove head and tail if you need to). Put five centimetres of water into the bottom of the pan. Now place in an upended bowl and put a plate on top (this will hold the fish) otherwise use a steaming basket and plate. Bring the water up to the boil.
4. Score the fish only just through the skin three times on each side. Lay them onto the plate and pour about three tablespoons of the sauce over the fish so that it collects on the plate underneath. Put the lid on and steam for four to five minutes before turning the fish. At this midpoint put the Enoki mushrooms on top of the fish then steam for another four to five minutes.
5. When finished transfer the trout to a plate, pour the sauce over the plate, making sure some of the ginger & garlic goes over it too. Put the mushrooms on top, scatter over with the spring onions & toasted sesame seeds and serve with any remaining sauce.
Recipe: Valentine Warner for British Trout Association
Click here to go to the original article on Red Online
Click here to see Valentine Warner’s trout & Pernod pie
Click here to see Valentine Warner’s steamed trout with ginger and enoki mushrooms
Click here to see Puttanesca sauce
