Steaming Trout Perfection: A Simple Guide To Deliciousness

Steaming is a quick, easy, and healthy way to cook trout. It's a popular East Asian cooking method that enhances the fish's flavour and helps retain moisture. The process is simple, requiring little prep work and minimal clean-up. Steaming is also a healthier alternative to frying, as it uses little to no oil. This guide will take you through the steps to steam trout, with tips on preparation, cooking, and serving suggestions.

Characteristics of Steam-Cooked Trout

Steamer setup and cooking time

To steam trout, you will need a steamer. If you don't have a steamer, you can use a large wok or pan with a metal rack or stand placed inside. Add about 2 inches of water to the wok or pan, put the metal rack inside, cover, and bring the water to a boil.

Place the trout on a dish or plate. If using a plate, lightly oil it first. If using a whole trout, make sure it has been thoroughly cleaned and scaled. You can also fill the stomach cavity with ingredients such as garlic and ginger. Cover the trout with a mixture of soy sauce, olive oil, and lemon juice, and add some of this mixture to the cavity as well.

Place the dish or plate with the trout on the metal rack inside the wok or pan. Cover and reduce the heat to medium. Steam the trout for 10 to 20 minutes, depending on the size of the fish. A whole 1-pound trout will take about 17-20 minutes to cook, while trout fillets will take a few minutes less. The trout is done when the flesh flakes easily with a fork.

Remove the trout from the steamer and serve it with the sauce on top. Enjoy!

Trout preparation

Firstly, select your trout. You can use either a whole trout or fillets, but make sure the fish is fresh. Look for bright, clear eyes, bright red gills, and firm, slimy flesh. If you are using a whole trout, it should weigh around 1lb.

Before cooking, rinse the trout and pat it dry with kitchen paper. If you are using a whole trout, you should also remove the scales by scraping the skin with the sharp edge of a knife, heading towards the head.

If you are cooking fillets, make sure they have been pin-boned. An average fillet weighs between 100-150g, which is ideal for pan-frying, poaching, steaming, grilling, and cooking en papillote.

If you want to add extra flavour to your trout, you can fill the stomach cavities with ingredients such as garlic, ginger, and spring onions. Alternatively, you can sprinkle the outside of the fish with salt and leave it for half an hour to help firm up the flesh.

When you are ready to cook the trout, place it in the steamer. If you are using a whole trout, put it in the steamer flesh-side up. Cover the pan and bring the water to a boil. Then, reduce the heat to medium and steam the trout for 10-20 minutes, depending on the size of the fish. The trout is done when the flesh flakes easily with a fork and has reached an internal temperature of at least 145 degrees Fahrenheit.

For an extra flavour boost, you can create a sauce to pour over the trout before serving. A simple combination of ingredients such as soy sauce, olive oil, lemon juice, garlic, and ginger will add a fragrant, savoury flavour to the dish. You can also sprinkle the trout with fresh herbs like coriander, dill, or parsley to enhance its flavour.

Sauce ingredients and preparation

The ingredients you will need for the sauce are:

• Soy sauce
• Olive oil or vegetable oil
• Lemon juice
• Green onions or spring onions
• Garlic cloves
• Cilantro
• Ginger

For the sauce, mix the soy sauce, olive oil or vegetable oil, and lemon juice in a small bowl. Add the chopped green or spring onions, minced garlic, and chopped cilantro. Mix well.

You can also add a little twist to the sauce by adding hot chili sauce, like sriracha. If you prefer less spice, eliminate the ginger and garlic and just mix the soy sauce with lemon juice, oil, green onions, and cilantro.

For a Chinese-style sauce, place the minced garlic, ginger, vegetable oil, and sesame oil in a microwaveable dish. Microwave on high for 1.5 minutes, then pour the soy sauce into the garlic oil and stir.

For a more savoury sauce, you can add a tablespoon of toasted sesame oil and half a level teaspoon of dark soft brown sugar.

Accompaniments

Steamed trout is a versatile dish that can be paired with various accompaniments to enhance its flavour and make it a more satisfying meal. Here are some ideas for sides and flavour combinations to serve with steamed trout:

Herbs and Spices

Dill, parsley, mint, and coriander are all herbs that can complement the flavour of trout. A mint and dill dressing, or a simple garnish of freshly chopped herbs, can add a refreshing touch to the dish. Spices like ginger and garlic are also commonly used in steamed trout recipes, providing a warm and slightly pungent contrast to the delicate fish.

Carbohydrates

Steamed trout goes well with a variety of carbohydrates. Plain basmati rice is a simple and classic option, but you could also try wild rice, pearl couscous, or even noodles for an East Asian-inspired meal. For a more indulgent option, consider serving the trout with creamy mashed potatoes or potato dumplings (gnocchi).

Vegetables

Green vegetables, such as asparagus, beans, or salad leaves, can provide a healthy and nutritious side dish to accompany the trout. For a more substantial meal, roast or grilled vegetables, such as courgettes, aubergine, or peppers, can add a charred, smoky flavour to the dish. Steamed or stir-fried Asian vegetables, like pak choi or bok choi, can also be a delicious and thematic pairing with the steamed trout.

Seafood

Trout is often paired with other seafood, such as cockles, clams, or shrimp. These salty, briny flavours complement the subtle taste of the trout. For a more substantial dish, consider adding one of these seafood options as a side or incorporating them into a larger trout dish.

Meat

Strong, salty meats like bacon and chorizo are surprisingly good accompaniments to trout. The smoky flavour of these meats can enhance the overall taste experience of the dish. For a heartier meal, consider adding crispy bacon bits or sliced chorizo to your steamed trout plate.

Trout selection and freshness

When selecting trout to steam, you have the option of choosing between whole fish or fillets. If you opt for a whole trout, look for one that has been gutted and cleaned, with the head and tail still attached. The eyes should be clear and bright, and the gills should be bright red, turning darker as the fish ages. A fresh trout should have a natural slime and feel firm to the touch. Its smell should not be unpleasant.

For those who prefer fillets, an average-sized fillet weighs between 100 and 150 grams, making it suitable for various cooking methods, including steaming. When purchasing trout fillets, ensure they have been pin-boned to avoid any unpleasant surprises while eating.

The type of trout you choose will also impact the flavour of your dish. Sea trout, for example, is known for its vivid pink flesh and is considered a delicacy. Rainbow trout, on the other hand, has a slightly nutty and sweet flavour with tender flesh. The larger trout, weighing 1 kilogram or more, tend to be tastier.

When it comes to the source of your trout, wild-caught trout is generally considered to have a superior flavour compared to farmed trout, which can taste bland in comparison. However, the Good Fish Guide recommends buying organic farmed trout as the best option. Additionally, it is advised to avoid eating sea trout during its breeding season, which falls between November and March.

To ensure the freshest trout for steaming, consider purchasing trout that has been caught that day, especially if you plan to prepare it raw, such as in ceviche. This will not only enhance the flavour but also ensure food safety.

By following these guidelines, you can be confident in your trout selection and enjoy a delicious and safe steamed trout dish.

Frequently asked questions