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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
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Trout Wrapped in Chinese Leaves

Recipe ID :777 Posted on 11 JUN 2015
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Serves 4

Prep 10min
Cook 15min
views 7,556
printed 130

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

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rie-i
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rie-i
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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.

Category

Japan Boiled Simmer Alcohol Chinese Leaf Mushrooms Spring Onions Trout Easter Home Party Spring

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