Rainbow trout are generally grown in lower temperature streams and are freshwater fish. Its flesh is tender and pink, which is due to its genus. But the difference is that rainbow trout has more fat than salmon, so it is more suitable for steaming.
Fish to scale wash, onion ginger cut into sections. The fish is marinated with salt, pepper and cooking wine for a while, and the onion ginger is stuffed into the belly of the fish for use.
Steamed fish oyster sauce, soy sauce, vinegar, sugar, and scallions are adjusted in a bowl at an appropriate ratio for use.
After the prepared sauce is evenly drenched on the fish, put the fish in a steamer and steam for 15-20 minutes.
After turning off the fire, sprinkle a little chopped green onion, cover the lid and simmer for another minute to serve.
No oil is needed in the whole process, and the pepper is added and reduced according to preference, which is light and healthy.