Ingredients
1 whole� � � � � �Trout, cleaned
3 tbsp ������������Fresh Ginger, finely julienned
2� � � � � � � � � � Scallions, finely julienned with green and white parts separated
2 tbsp ������������Canola Oil
� cup �������������Water
� tsp �������������Salt
� tsp �������������Sugar
� cup� � � � � � �Light Soy Sauce
To taste ��������� Fresh Ground White Pepper
�� � � � � � � � � �Tomato Ketchup
2 pcs �������������Chopped Garlic
100 gms ��������Green Peas
Method
Remove any scales from fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish.
Cut off any fins with the kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head intact for presentation.
Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood linear near the bone. Run your finger or a spoon across it to clean it thoroughly.
Check the head and gills and wash these areas properly.
Give the fish a final rinse, shake off the excess water. No salt, seasoning or wine should be used on the fish before steaming.
Steam for 9 minutes and turn the heat off. Use a butter knife to peek at the meat and confirm the fish is cooked thoroughly. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked.
Carefully pour off all the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallions.
Heat 2 tablespoon of oil and the other half of the ginger and garlic in the saucepan until the ginger begins to sizzle.
Add tomato ketch up, salt, pepper, sugar, soya sauce and peas.
Cook for few minutes and pour the sauce over the fish.
Garnish with the cilantro and serve.