Entree: China – Shaanxi – 秦岭鳟鱼 ➤ Qínlǐng zūnyú (Freshwater trout from the Qinling Mountains prepared with Shaanxi-style aromatics and soy-based seasoning)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
- 2 whole trout, approx. 10 oz (280 g) each, cleaned and scaled
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 ml) Chinkiang black vinegar or dark rice vinegar
- 1 tsp (5 g) sugar
- 3 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, julienned
- 4 scallions, julienned (white and green parts separated)
- 1 small fresh red chili, thinly sliced (or 1 tsp dried chili flakes)
- 2 tbsp (30 ml) neutral oil for hot oil dressing
- 1 tbsp (15 g) chopped cilantro leaves (optional)
- Salt to taste
- 1/2 tsp (1 g) ground Sichuan peppercorns (optional)
Instructions
1. Pat the trout dry, score the skin lightly on both sides, and season inside and out with a pinch of salt.
2. If steaming: place trout on a heatproof plate lined with a few ginger slices and some scallion whites; steam over high heat for 8–10 minutes until flesh flakes. If pan-roasting: heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high, skin-side down, cook 3–4 minutes until crisp, flip and cook another 3–4 minutes until done.
3. While fish cooks, combine light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, vinegar, and sugar in a small bowl; add minced garlic, julienned ginger, sliced red chili, and scallion whites.
4. Heat 2 tbsp (30 ml) neutral oil until shimmering and carefully pour over the soy-ginger mixture to release aromatics; stir and taste, adjust salt or sugar as needed.
5. Transfer cooked trout to a serving platter, spoon the hot soy-ginger dressing over the fish, garnish with scallion greens, cilantro, and a light dusting of ground Sichuan pepper if using.
6. Serve immediately with steamed rice and simple stir-fried greens to keep the focus on the trout.
