Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Oven-Steamed Trout With Ginger Recipe
    Lost? Site Map

    Oven-Steamed Trout With Ginger

    1/1 Photo of Oven-Steamed Trout With Ginger

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Halcyon Eve's Note:

    From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, so I may adjust it a little if it seems necessary after I do.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 4 (8 -10 ounce) trout, cleaned, boned, and heads and tails removed
    • 1 tablespoon dark sesame oil (approximately)
    • 1/4 cup dry sherry
    • 3 tablespoons finely slivered fresh ginger
    • 2 tablespoons soy sauce (approximate, I prefer Kikkoman)
    • 1/3 cup finely slivered green onion (including green tops)
    • 1/3 cup fresh cilantro leaves (coriander leaves)

    Directions:

    1. 1
      Rinse trout and pat dry, inside and out. Brush inside and out with oil. Lay trout, spread open and skin side down, in a single layer in two 10x15 inch baking pans. Drizzle sherry evenly over trout; sprinkle with ginger. Cover pans tightly.
    2. 2
      Bake at 400* F for 8-10 minutes, or until fish is opaque in thickest part (flake gently with a fork to test) but still moist-looking.
    3. 3
      Transfer to a platter or plates, using two wide spatulas to carefully lift each trout (if they start to break up, cut fillets apart and transfer each fillet seperately).
    4. 4
      Drizzle 2 tbsp soy sauce evenly over trout. Sprinkle evenly with green onions and cilantro. Serve with additional soy sauce to taste.

    Ratings & Reviews:

    • on January 06, 2013

      55

      VERY TASTY! I made this with three trout that my seven year old grandson caught! I painted the trout inside and out with the sesame oil, then stuffed them with the ginger, slivered shallots (instead of green onion) and added mushrooms. My trout were skin-on and bone-in, so they cooked at 375F for 20 minutes covered. basted them with the sherry mixture and cooked for 5 minutes more uncovered. After cooking, the skin slipped off easily and the long bone pulled right out! Recipe tagged for the January 2013 Tag Game Featuring Spanish Sherry in the Spain/Portugal Forum!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Oven-Steamed Trout With Ginger

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 392.5
     
    Calories from Fat 167
    42%
    Total Fat 18.5 g
    28%
    Saturated Fat 3.1 g
    15%
    Cholesterol 132.5 mg
    44%
    Sodium 624.8 mg
    26%
    Total Carbohydrate 2.3 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.5 g
    2%
    Protein 48.6 g
    97%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites