Trout Wrapped in Chinese Leaves with Ginger and Spring Onions

In our quest to get you all eating more fish I include another healthy dish today which is delicious, healthy and simple as well!

Ingredients:

4 Chinese Leaves
4 x 225g fillets of trout (skinned)
Half clove garlic crushed
1 tsp fresh ginger, grated
2 bunches of spring onions cut into short lengths
1 shoot of lemon grass cut into 4 lengthways
sea salt and freshly milled black pepper

For the sauce

2 shallots chopped finely
2 tbsp dry sherry
3 tsp light soy sauce
150ml home made fish stock
Juice of 1 lemon
1 pinch of five spice powder

Method

Blanch the Chinese leaves in boiling water for 30 seconds and refresh under cold water. Season the fish with salt and pepper and add the garlic and ginger. Fold the fillets into 3 and wrap in the blanched Chinese leaves.

Put the spring onions, lemon grass and wrapped fish into a bamboo steamer and steam covered for 12 minutes.

To make the sauce, place the shallots, sherry and soy sauce into a non stick pan and reduce over a high heat until all the liquid has been absorbed by the shallots. Add the fish stock, lemon juice and the five spice powder and stir well.

To serve, arrange the onions and strips of lemon grass around the fish and spoon over the sauce.

Why not enjoy with a nice cool bone dry Loire white Sauvignon Blanc (eg Cheverny, Domaine du Salvard, 2008 (Emmanuel Delaille).