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Leroybrennan
Steamed trout with ham and bamboo
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.
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Ingredients
Directions
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Blast the bamboo shoots.
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Cut the ham into broad strips.
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Heat 1 oil in woks and shiitake on a high heat in 3 min.
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Stir-fry.
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Mushroom mushrooms on plate and wok wok with kitchen paper.
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Fill belly of trout with half of ham, bamboo and shii-takes.
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Place trout next to each other on a flat plate.
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Put the rest of ham and bamboo on trout in a roof.
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Divide the rest of shii-takes.
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Place plate with trout in steamer or on rack in wok with low boiling water.
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Cool trouts covered in 10-12 min.
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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.
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Remove the plate with trout from the pan and distribute the forest mixture with oil.
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Grind black pepper above it.
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Tasty with rice..
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Nutrition
345Calories
Sodium40% DV965mg
Fat37% DV24g
Protein52% DV26g
Carbs2% DV7g
Fiber8% DV2g
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