- 675g trout, skinned and boned, cut into chunks
- 4 spring onions
- 2 large mushrooms
- 6 leaves of Chinese cabbage
- Thumb-sized piece root ginger
- 2 cloves garlic
- 1 tsp. dried crushed chillies
- 4 tbsp. soy sauce
- 2 tbsp. water
Slice the spring onions into thirds. Finely chop the ginger and thinly slice the mushrooms and garlic. Slice the cabbage leaves thickly.
Put half of the spring onions over the bottom of a steamer insert. Place half of the mushrooms and cabbage on top of the spring onions and then arrange the fish on top of this.
Sprinkle the ginger, garlic and chillies over the top, then finish with the remaining onions, cabbage and mushrooms.
Drizzle the soy sauce and the water over everything.
Place the steamer insert into a pan over 5cm boiling water. Steam for 15-20 minutes or until the trout is flaking.