200 g smoked trout / or trout fillets*
½ bunch chives
piece of ginger / 1-2 ts ginger powder
150 g rice
150 g oyster mushrooms
2.5 tbs sunflower oil
4 tbs soy sauce
½ tbs chili sauce
Preheat the oven to 200 °C. Cook the rice according to the package instructions.
Peel the ginger and cut into 3 cm matchsticks. Place the fish on a piece of aluminum foil and distribute the ginger over it. Fold the package closed and place on a baking sheet or rack. Cook the fish for 6 to 8 m in the (preheated) oven.*
Slice the oyster mushrooms.
In the meantime, fry the oyster mushrooms in half of the sunflower oil for approx. 3 m. Mix with half of the soy sauce and the chili sauce and fry for another 1 m.
Finely chop the chives. Place the fish on a plate and scatter the chives over it. Heat the remaining half of the sunflower oil in a small pan until the oil starts to smoke. Pour the hot oil, along with the rest of the soy sauce, over the chives on the fish. Serve the fish with the oyster mushrooms and some rice.
*Or rub the trout fillets with a light seasoning made from ½ tbsp oil and 2 ts ginger powder. Microwave for 1 m in a closed container.
