Source: Sainsbury's
Recipe Archive: http://uk-recipes.com/

1500 recipes from the website of the UK supermarket chain now online.

*** This recipe has UK ingredients and UK measurements ***

Chinese-Style Baked Salmon Trout

Recipe By : Sainsbury's Website
Serving Size : 6
Categories : Sainsbury's


1 salmon trout weighing approximately 2lb, (900g)
1 large clov garlic, crushed
1 inch piece of root ginger, peeled and chopped finely
6 spring onions, shredded
1 Tbsp sunflower oil, (15ml spoon)
***FOR THE SAUCE ***
1 tsp cornflour, (5ml spoon)
3 Tbsp dry sherry, (3x15ml spoon)
2 Tbsp soy sauce, (2x15ml spoon)
3 Tbsp water, (2x15 ml spoon)
1 Tbsp white wine vinegar, (15ml spoon)
a few drops of Tabasco sauce
***TO GARNISH ***
coriander leaves, (optional)
***OVEN TEMPERATURE ***
Gas Mark 4 /350 F /180 C

Preheat the oven. Clean and scale the fish, or have this done for you at
the fish counter. 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.

Recipe Source: Sainsbury's Website

Author Note: A whole fish served on a large platter makes a stunning main
course for any party. If you have a fish kettle, or a large bamboo or
metal steamer, this dish can be steamed instead of baked which will give
the fish a superior texture. Rainbow trout (one per person), or for a
special occasion a small sea bass, (when in season, in the summer) are
suitable alternative fish for this dish.

James Lanka

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