Steamed Trout with Ginger, Lemon Grass and Shiitake Broth
Aromatic broth with rich shiitake mushrooms, ginger and lemon grass gently steamed with the trout
Course Main Course
Prep Time 15minutes
Cook Time 18minutes
Total Time 33minutes
Servings 6(click to scale)
2 1/2ozfresh spinachstems removed
2lbboneless skinless trout
3 1/2tspreduced sodium soy sauce
1 3/4tspfresh lemongrass
5 1/2tspfresh ginger root
3 1/2Tbspcooking sherry
3 1/2ozfresh shiitake mushroomsstemmed and sliced
1 3/4tspgranulated sugar
Preheat the oven to 350°F. Cut trout into 5 oz. portions. Place a flat layer of spinach on the bottom of a pan. Top spinach with trout filets. Cover and refrigerate until ready to cook.
Remove shiitake stems from shiitake mushrooms, rough chop the stems and add to small sauce pan. Slice remaining mushrooms and set aside. Add soy sauce, lemon grass, ginger, sherry, water and sugar to pan with the mushroom stems. Bring to a simmer and let steep for 10 minutes without reducing the liquid. Strain and reserve broth.
Add sliced shiitake mushrooms to strained broth and cook on low heat just until mushrooms are tender, do not reduce the liquid. Pour sauce over the fish, arranging the sliced shiitakes on top of the fish. Cover pan with plastic wrap and foil. Steam bake at 350°F for 10 to 12 minutes or to an internal temperature of 145°F.