1/4 cup cilantro (finely chopped + 10-12 sprigs extras for stuffing the fish)
5 ounces napa cabbage (roughly chopped)
3 cloves garlic (finely chopped)
1 teaspoon ginger (peeled and finely chopped)
lime wedges
For the sauce:
1 small shallot (peeled and finely chopped)
2 Thai chilis (finely chopped)
2 1/2 tablespoon fish sauce
2 tablespoons fresh lime juice
1/2 tablespoon granulated sugar
Instructions
Put all the ingredients for the sauce in a bowl and stir until sugar has dissolved. Set aside.
Stuff the trout with cilantro sprigs and set aside.
Use a large pot and fill it with 2 cups of water. Add 1 tablespoon of the sauce to the water. Bring to a simmering boil.
Set steamer over the pot and brush the surface with a little oil (this prevents the fish skin from sticking).
Drop the Nappa cabbage into the steamer and top with the fish. Cover and steam for 12-14 minutes, until the fish is cooked.
Carefully take the fish out of the steamer (you may need two spatulas for this) along with the cabbage.
Plating:
Lay steamed cabbage on a large plate and top with fish, ginger and garlic. Pour sauce over the fish and sprinkle the cilantro. Serve immediately with fresh lime slices.
Notes
Leftovers: Keep the fish in a storage container and store in the fridge. It will keep for 1-2 days.