Chinese
Chinese - Shandong Lu Cuisine
Braised Trout Shandong
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 600g whole trout, scaled and gutted
- • 5 spring onions, cut into segments
- • 5 slices ginger
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 2 tbsp vinegar
- • 1 tbsp Shaoxing wine
- • 1 tbsp sugar
- • 200ml water
Preparation Steps
1
Phase 1
Score both sides of the trout and pat it completely dry.
2
Phase 2
Heat oil in a wok and fry the trout until golden on both sides; remove.
3
Phase 3
Fry the spring onions and ginger in the same oil until fragrant.
4
Phase 4
Return the trout and add both soy sauces, vinegar, wine, sugar, and water.
5
Phase 5
Cover and braise over medium heat for 15 minutes, basting the fish.
6
Phase 6
Uncover and reduce the sauce until thick and glossy, then serve.