Trout Wrapped in Chinese Leave

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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

Prep

10min

Cook

15min

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.

Cook the Chinese leaves in salted water until soft.

Rehydrate the shiitake mushrooms and cut into fine strips.

Pat dry the Chinese leaves and dredge with potato starch. Wrap around the trout covered with the mushrooms.

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.

Add the potato starch to the sauce and bring to the boil to thicken. Pour over Step 5.

Sprinkle with roughly chopped spring onions before serving.

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