Chinese style baked trout or salmon

by allthegearnoidea Sat Dec 15, 2007 9:17 am

For the salmon or trout:
1 salmon trout weighing approximately 900g
1 large clove of garlic, crushed
2.5cm piece of root ginger, peeled and chopped finely
6 spring onions, shredded
1 tablespoon sunflower oil

For the sauce:
1 teaspoon cornflour
3 tablespoons dry sherry
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white wine vinegar
a few drops of Tabasco sauce

To garnish:
coriander leaves (optional)

Preheat the oven to 180°C, 350°F or gas mark 4.
Clean and scale the fish, or have this done for you at the fish counter.if like me you are struggling to catch one
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.
Blend all the sauce ingredients together in a small pan and slowly bring them to the boil, stirring continuously.
Put the fish on a warmed serving plate, pour over the sauce and garnish it with coriander leaves, if you like.