Trout Wrapped in Chinese Leaves

The shavings of kombu seaweed (oboro-kombu) is the key to this dish.

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)
Serves 4 Prep: 10 min Cook: 15 min

Ingredients

Trout fillet 1
Kombu seaweed shavings (oboro-kombu) 10g
Dried shiitake mushrooms 4
Chinese leaves 4
Seasonings:
Light soy sauce 1 tbsp
Sake 1 tbsp
Sugar 1 tsp
Ginger juice 1 thumb
Dashi stock 1 cup
Sake as required
Salt as required
Spring onions as required
Potato starch as required

Method

1
Remove the skin and bones from the trout and sprinkle with sake and salt and keep aside for 5 minutes. Cut the trout into 4 pieces and wrap in the kombu seaweed shavings.
2
Cook the Chinese leaves in salted water until soft.
3
Rehydrate the shiitake mushrooms and cut into fine strips.
4
Pat dry the Chinese leaves and dredge with potato starch. Wrap around the trout covered with the mushrooms.
5
Put all the seasonings and trout parcels from Step 4 in a pan and turn the heat on medium. Cook for 10 minutes then remove the trout parcels to a plate.
6
Add the potato starch to the sauce and bring to the boil to thicken. Pour over Step 5.
7
Sprinkle with roughly chopped spring onions before serving.

Tips & Note

●Dredging the Chinese leaves at Step 4 prevents the filling from leaking out.

Trout Wrapped in Chinese Leaves

The shavings of kombu seaweed (oboro-kombu) is the key to this dish.

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)

Serves 4

Prep: 10 min

Cook: 15 min

Ingredients

Trout fillet 1
Kombu seaweed shavings (oboro-kombu) 10g
Dried shiitake mushrooms 4
Chinese leaves 4
Seasonings:
Light soy sauce 1 tbsp
Sake 1 tbsp
Sugar 1 tsp
Ginger juice 1 thumb
Dashi stock 1 cup
Sake as required
Salt as required
Spring onions as required
Potato starch as required

Trout Wrapped in Chinese Leaves

Recipe ID :777 Posted on 11 JUN 2015

Serves 4

Prep 10min
Cook 15min
views 659
printed 104

saved 1

The shavings of kombu seaweed (oboro-kombu) is the key to this dish.

Share

Ingredients

Print Ingredients Email Ingredients
1
10g
4
4
1 tbsp
1 tbsp
1 tsp
1 thumb
1 cup
as required
as required
as required
as required

Method

Prep
10min
Cook
15min
1
Remove the skin and bones from the trout and sprinkle with sake and salt and keep aside for 5 minutes. Cut the trout into 4 pieces and wrap in the kombu seaweed shavings.
2
Cook the Chinese leaves in salted water until soft.
3
Rehydrate the shiitake mushrooms and cut into fine strips.
4
Pat dry the Chinese leaves and dredge with potato starch. Wrap around the trout covered with the mushrooms.
5
Put all the seasonings and trout parcels from Step 4 in a pan and turn the heat on medium. Cook for 10 minutes then remove the trout parcels to a plate.
6
Add the potato starch to the sauce and bring to the boil to thicken. Pour over Step 5.
7
Sprinkle with roughly chopped spring onions before serving.

Tips & Note

●Dredging the Chinese leaves at Step 4 prevents the filling from leaking out.

PRO
rie-i
I’ve got 19 recipes!

RIE-I
Step into my kitchen!
Liven up a good roast with wasabi.
Beef fillet, Vegetable oil, Rocket, Tomatoes, Mooli (grated), Wasabi, Sauce recipe, Light soy sauce, Vinegar, Mirin, Salt & pepper
PRO
A wonderful summer dish, the kimchi will give you stamina and strength!
Mackerel fillet, Ginger, Spring onions, Soy sauce, Sake, Sugar, Kimchi, Water, Salt
PRO
It's my family's favourite, the hot and sour spring onion sauce.
Artichokes in oil, Chicken thighs, Aubergine (large), 【Spring onion sauce】, Spring onions (roughly chopped), Garlic (finely chopped), Chinese chilli bean sauce, Light soy sauce, Sugar, Sake
PRO
A lovely dish with the simple pleasing taste of duck.
Duck breast fillets, Salt, Pepper, Sauce:, Light soy sauce, Sake, Ginger (grated), Mooli (grated), Cress, Spring onions, Cayenne pepper
PRO
Very filling and delicious even when cold - ideal for a bento lunchbox.
Minced beef, Yellow peppers, Garlic, Onion, Red peppers, Seasonings:, Chicken stock, Fish sauce (nam pla), Soy sauce, Sugar, Eggs, Potato starch, Coriander, Cucumber, Tomato, Vegetable oil
PRO

Similar Recipe

A really authentic Japanese dish.
Turnips (medium), Egg whites, White fish fillets (such as cod), Shiitake mushrooms, Leeks, Spring onion, Ginger, Salt, Oil, Sauce:, Dashi broth, Soy sauce, Mirin, Potato starch in a bit of water
yhiranuma
PRO
Just put everything in one frying pan and cook for a quick and tasty dish!
Beef , Tofu (firm), Leek, Chestnut mushrooms (medium), Konjak potato noodles (optional), Chinese leaf (or bok choy leaf), Seasonings:, Granulated sugar, Soy sauce, Mirin, Sake or white wine, Dashi stock granules, Hot water
KitchenCIB
HOME
You can put this on rice or on noodles.
Herring fillets, Sauce:, Dark brown sugar, Light soy sauce, Sake
This three colour rice dish has a delicate flavour of trout.
Trout fillets, Sauce:, Soy sauce, Mirin, Sugar, Sake, Egg, Mangetout, Potato starch in water, Spring onions, Nori sheet
rie-i
PRO
Simmer it well to get just the right strength of taste.
Mackerel fillet, Ginger, Water, White miso paste, Sugar
You can get sprats in the supermarket in the autumn and winter. The bones are edible as they're such small fish.
Sprats, Turnip or mooli, Your favourite mushrooms, Rice flour with salt, Oil for frying, Spring onions or chives, A, Dashi broth, Light brown sugar, Soy sauce, Sake

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME