Oven-Steamed Trout With Ginger

Recipe by Halcyon Eve
READY IN: 30mins


  • 4
    (8 -10 ounce) trout, cleaned, boned, and heads and tails removed
  • 1
    tablespoon dark sesame oil (approximately)
  • 14
  • 3
    tablespoons finely slivered fresh ginger
  • 2
    tablespoons soy sauce (approximate, I prefer Kikkoman)
  • 13
    cup finely slivered green onion (including green tops)
  • 13
    cup fresh cilantro leaves (coriander leaves)


  • 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.
  • 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.
  • 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).
  • Drizzle 2 tbsp soy sauce evenly over trout. Sprinkle evenly with green onions and cilantro. Serve with additional soy sauce to taste.