| 2 medium size |
Fresh Trout, clean well and gut the stomach |
| some |
Fresh Sea salt and ground pepper, to season the fish |
| 1/2 piece |
Lemon zest, for garnish |
| 1/4 piece |
Carrot, julienne for garnish |
| 2 stems |
Green onions, diced thinly |
| 1 lb. |
Water Spinach, cut into halves trim the hard ends wash well and drain |
| if this is not available you ca use 1 lb. |
Normal spinach |
| 2 cloves |
Fresh garlic, minced |
| 1/2 inch |
Fresh ginger, sliced match stick sizes |
| 1 medium |
Onion, chopped roughly |
| 1small can |
Salted Bean Curd, diced in little cubes available in Asian Stores |
| some |
Fish Sauce or Light soy sauce to taste, optional |
| 1/3 tsp. |
White Sugar |
| 2 tbsp. |
Cooking oil |
Procedure:
Preheat griller to medium heat season the trout with salt and pepper, grill to cook turning both sides at least
every 5-6 minutes, until cook.
Serve in a good size of dish, arrange and sprinkle all the garnishes evenly.
While you're grilling, heat a medium skillet with the cooking oil, then sauté
the garlic, ginger and onion until
golden brown for at least 5 minutes.
Add the spinach and cook slowly and mix to stir in the diced bean curd, mashed using fork to incorporate to
the spinach, stirring occasionally.
Sprinkle some white sugar and fish or soy sauce, cover to cook for 2 minutes.
Remove immediately on the skillet and put in a serving dish with the grilled trout on the side and serve with
bed of steamed rice.
Serve 2 people.
Cooking time: 25-30 minutes
Preparation time:15 minutes
Simple tips:
Water spinach is only available on Asian groceries or stores.
To cook this vegetable dish, you can omit the fish or soy sauce, because bean curd is almost salty, it's
fermented in salt.
You can always mix diced pork or even shelled shrimps, if you like.
Grilling trout can always be wrap by banana leaves or foil wrap, to avoid burning quickly, these help to
moisten and keep the fantastic flavor of the fish.
