Steamed trout

Main ingredient: Monkfish fillet, Venus clams
Preparation time: 60 minutes

2 ready to cook (salmon) trout (each 600 g), 2 tblsp. oil, 1 tsp. chili oil, 2 tblsp. Asian fish sauce, 2 tblsp. rice wine (or dry sherry), 3 leaves of Savoy cabbage or Chinese cabbage, 1 tsp. palm or brown sugar, 1 piece of fresh ginger (c. 3 cm), 2 carrots, 150 g leek, 1 tblsp. sesame oil

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