Ingredients

The following ingredients have 2 Servings
  • 1 pound whole trout (cleaned and gutted)
  • 1/4 cup cilantro (finely chopped + 10-12 sprigs extras for stuffing the fish)
  • 5 ounces napa cabbage (roughly chopped)
  • 3 cloves garlic (finely chopped)
  • 1 teaspoon ginger (peeled and finely chopped)
  • lime wedges
  • 1 small shallot (peeled and finely chopped)
  • 2 Thai chilis (finely chopped)
  • 2 1/2 tablespoon fish sauce
  • 2 tablespoons fresh lime juice
  • 1/2 tablespoon granulated sugar

Instruction

  • Put all the ingredients for the sauce in a bowl and stir until sugar has dissolved. Set aside.
  • Stuff the trout with cilantro sprigs and set aside.
  • Use a large pot and fill it with 2 cups of water. Add 1 tablespoon of the sauce to the water. Bring to a simmering boil.
  • Set steamer over the pot and brush the surface with a little oil (this prevents the fish skin from sticking).
  • Drop the Nappa cabbage into the steamer and top with the fish. Cover and steam for 12-14 minutes, until the fish is cooked.
  • Carefully take the fish out of the steamer (you may need two spatulas for this) along with the cabbage.
  • Plating:
  • Lay steamed cabbage on a large plate and top with fish, ginger and garlic. Pour sauce over the fish and sprinkle the cilantro. Serve immediately with fresh lime slices.