Steamed trout

1. To begin with, we will prepare sesame seeds. To do this, heat the pan well and, without adding oil, pour sesame seeds on it. Stirring, keep them in the pan until they become golden in color and very fragrant. Remove the sesame seeds from the pan and set them aside for now.

2. We prepare the remaining ingredients:

- gut the trout and wash it, dry it a little with paper towels,

- ginger is cleaned and cut into thin plates, after which we cut them into thin strips,

- garlic is cleaned and also cut into strips,

- we remove a thin layer of peel from an orange with strips, then we clean it and squeeze out the juice,

- mine, divide into two (four, if four portions are planned) parts and spread the mushrooms on a paper towel,

- green onions, pre-washed and dried, cut into rings.

3. Pour soy sauce into a small saucepan. Then add ginger and garlic, pour in sesame oil and orange juice, honey. We also put strips of orange peel there. We put the saucepan on medium heat and warm up the contents, bringing it almost to a boil (but so that the mixture does not boil, steam has just begun to rise). Remove the saucepan from the fire.

4. Take a saucepan of sufficient size so that the fish fits in it entirely together with the head and tail (however, the head and tail can be cut off - if desired). Pour about 5 cm of water. We put an inverted plate on the bottom, we put another plate on it not in an inverted form. Less water may be needed - it should not reach the upper plate, so that when boiling water is not poured into it.

5. We put the fish on the top plate, pour a couple of spoons of sauce, and close the pan tightly with a lid. Bring the water to a boil and cook the fish for a couple of 7 minutes, then open it, turn it over, put mushrooms in the middle of each fish, pour the sauce again, close the lid and cook for another 7 minutes.

6. We put the finished fish on serving plates, spread the mushrooms on top, pour the sauce (so that the pieces of ginger and orange peel also hit), sprinkle chopped green onions and fried sesame on top.

We serve to the table!