Ingredients
- 1 litre extra-virgin olive oil
- 6 x 250g ocean trout or salmon fillets
- Ginger sauce
- 4 tbsp finely sliced ginger
- 1 tbsp thinly sliced garlic
- 3 tbsp thinly sliced spring onions, white part only
- 250ml Chinese cooking wine
- 600 ml Chicken Stock, reduced to 300ml
- 2 tbsp oyster sauce
- 2 tbsp light mushroom soy sauce
- 1 small fennel bulb, thinly sliced
- 3 tbsp julienned spring onions, green part only
Method
Fill a heatproof dish about 20 x 20cm and at least 10cm deep with the olive oil and heat to a temperature of 60C over low heat.
Add the trout and leave for 10 minutes, or until fish is almost transparent.
Remove the trout with a fish slice and place each fillet in the centre of a warm plate.
Take three tablespoons of the olive oil used to cook the trout and put in a saucepan over a medium heat. Add the ginger and fry (you need to hear the ginger sizzling) for one minute - the ginger should not become coloured at all. Add sliced garlic and fry for 30 seconds. Add the white spring onions and fry for 30 seconds.
Add Chinese wine and reduce its volume over heat by two-thirds. Add the chicken stock, bring to the boil and whisk in the oyster and soy sauces. Add fennel and julienned green spring onion to the sauce and serve immediately, pouring over the trout.
