Stuffed trout from the east

Clean pepper and cut into strips. 4 Hold the Pako leaves with stem, clean the remainder of the pack and cut into wafer-thin strips. Heat up wok oil and fry pepper strips for about 1 minute. Add paksoi and bake until about 1 minute. 1 Teaspoon of sesame oil, soy sauce and 2 tablespoons of sesame seed mixed with paksoi. If necessary place the dish covered in a refrigerator. Grease the baking dish. Rinse trout and pat dry with kitchen paper. Fill bellies with bok choy and place trout next to each other in a baking dish. Cover with the rest of sesame oil. Sift the rest of sesame seed over it and grind coarse sea salt above it. If necessary, place it in a refrigerator until use.

Take a dish from a refrigerator. Preheat the oven to 200 ° C or gas oven 4. Place the dish in the middle of the oven and cook the trout for about 15 minutes. Meanwhile preheat four plates. Place Pako leaves on plates and lay trout on them. Serve with noodles or Cantonese stir-fry rice.