Steamed trout with ham and bamboo

Name: steamed trout with ham and bamboo
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tin can bamboo shoots (227 g), drained; 3 to stick ham raw ham; 1 cm fresh ginger root finely chopped; 3 tablespoons extra virgin olive oil with garlic and chili pepper; 50 g shii takes (mushrooms), in slices; 2 trout; 2 cloves garlic in thin slices; 3 bunch onions in rings; freshly ground black pepper

A nice Chinese recipe. The main course contains the following ingredients: fish, bamboo shoots ((227 g), drained), Coburger raw ham, fresh ginger root (finely chopped), extra virgin olive oil with garlic and chili pepper, shiitake (mushrooms), trout , garlic (in thin slices), spring onions (in rings) and freshly ground black pepper.

Ingredients

Kitchen Stuff

steamer
stir fry
paper towel

Directions

Blast the bamboo shoots.
Cut the ham into broad strips.
Heat 1 oil in woks and shiitake on a high heat in 3 min.
Stir-fry.
Mushroom mushrooms on plate and wok wok with kitchen paper.
Fill belly of trout with half of ham, bamboo and shii-takes.
Place trout next to each other on a flat plate.
Put the rest of ham and bamboo on trout in a roof.
Divide the rest of shii-takes.
Place plate with trout in steamer or on rack in wok with low boiling water.
Cool trouts covered in 10-12 min.
In the meantime, heat (in another) wok residue of oil and stir the ginger, garlic and spring onions over a high heat for 2 minutes.
Remove the plate with trout from the pan and distribute the forest mixture with oil.
Grind black pepper above it.
Tasty with rice..