Aromatic Five-Spice Trout


Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom's Hot Wok

Ken Hom's Hot Wok

By Ken Hom

Published 1996

  • About

Fresh trout makes an elegant centrepiece for lunch or dinner. With its clean and delicate taste and texture, it is a foundation course in any meal, a light and wholesome treat. All that it needs is a touch of seasoning to complement its own unique flavour. Here I have dusted it with aromatic five-spice powder, the subtle flavours of which enhance the special qualities of trout.

This is an easy dish to put together; it browns quickly and perfectly in the wok.