• Cooking Time: 8
• Servings: 4
• Preparation Time: 10
• 2 whole salmon trouts or rainbow trouts of about 300 grams each, stomach cavities cleaned
• 100 grams of fresh ginger root, cut in very fine strips
• 3 spring onions, cut in strips
• 3 tablespoons of vegetable oil
• a big dash of salted soy sauce

1. 1 Fill the stomach cavities of the trouts with half of the ginger and half of the onions
2. 2 Put each trout on a piece of aluminium foil and then in a steamer
3. 3 Steam for 7 or 8 minutes
4. 4 Take the trout from the steamer, get rid of the foil and put the fish on a plate
5. 5 Spread the rest of the ginger root and the spring onions over the fish
6. 6 Heat the oil in a pan, once hot pour over the fish
7. 7 Finish of with a dash salted soy sauce

Chinese people love their food, they talk food, they live food. Once a Cantonese collegue said "if a leg of the table could move, we would have had a recipe to cook it." This recipe for trout came to me through my former Taiwanese boss. I love it and use it quite often to treat friends coming over for dinner. Serve with rice and stirfried vegetables