Valentine Warner’s Steamed Whole Trout with Ginger and Enoki Mushrooms

The flavours of the Far East are married with British trout, in a vibrant dish of steamed whole trout with ginger and enoki mushrooms. This nutritious and aromatic recipe shows just how easy it is to cook a whole fish in a contemporary fusion style, whilst keeping all the health benefits of an oily fish.







Serves 2-4
2 x 400g trout, gutted and de-gilled
1 thumb of fresh ginger peeled and very finely sliced, then stacked and sliced into fine shreds
1 clove of garlic, peeled and sliced paper thin
50ml Japanese soy sauce
2 strips of orange rind, removed with a peeler
Juice of one large orange
1 tsp runny honey
2 tsps sesame oil
2 handfuls of Enoki mushrooms torn away from the bunch, bottom trimmed but still staying clumped together
1 tbsp sesame seeds
2 spring onions finely sliced from end to end


Dry toast some sesame seeds in a pan until golden and smelling aromatic.

Put the soy sauce in a small pan with the ginger, garlic, sesame oil, one dripping tsp of runny honey, orange juice, and two fat strips of rind pressed so that the oils spray into the pan. Put on the heat and when you see steam rising from the mixture allow it to cool, do not simmer or boil.

Take a large saucepan big enough to fit the trout with their heads and tails on (remove head and tail if you need to). Put two inches of water into the bottom of the pan. Now place in an upended bowl and put a plate on top (this will hold the fish) otherwise use a steaming basket and plate. Bring the water up to the boil.

Score the fish only just through the skin three times of each side. Lay them onto the plate and pour about three tbs of the sauce over the fish so that it collects on the plate underneath. Put the lid on and steam for 4-5 minutes the turn the fish. At this midpoint put the Enoki mushrooms on top of the fish then steam for another 4-5 minutes.

When finished transfer the trout to a plate, pour the sauce over the plate, making sure some of the ginger & garlic goes over it too. Put the mushrooms on top, scatter over with the spring onions & toasted sesame seeds and serve with any remaining sauce.

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