Eastern Cuisine meets West Cuisine

Today not too much about photography - more about cooking. Today we prepared Schwarzwaelder Regenbogenforelle (= black forest coral trout) Chinese Steamed Style. We used our huge wok to steam the trout chinese style. With lots of ginger, chilie, spring onions, and coriander. Together with chicken stock, shao hsing wine (chinese cooking wine), soy sauce and sesame oil. It was delicious ... ;-)) (Following a recipe given by mother)