Aromatic steamed trout
20 min
I love steamed fish and this recipe adds such lovely aromas and tastes. A healthy and tasty option for anyone. Serve with mustard mashed potatoes and fresh-picked green beans.
2 people made this
Ingredients
Serves: 2
- 2 butterflied trout fillets
- 2 to 4 teaspoons pesto, preferably homemade
- zest and juice from 1/2 orange
- salt and pepper to taste
- 300ml (1/2 pt) water
- 4 lap sang suchong tea bags
Method
Prep:15min ›
Cook:5min ›
Ready in:20min
- Prepare the fish by spreading with a layer of pesto and then sprinkle the orange zest over the top. Season lightly and place in a steamer. I use a Japanese bamboo basket steamer but other types can be used.
In the bottom of a wok or other large pan place the water, tea bags and orange juice. Bring to the boil and then place the steamer inside and steam for 5 to 6 minutes, until the fish flakes easily with a fork.
Tip
Try other flavours of tea. I have tried Orange Pekoe and Assam but always come back to my favourite Lap Sang Suchong. I have also used alternative pestos such as sorrel or rocket pesto.
