Instructions: Score both sides of the trout with a sharp knife. Open trout and lay out skin down. Season well. Spread on a thin layer of shiitakes followed by some ginger and scallions. Fold trout back together and place in steamer lined with napa cabbage leaves. Steam for 10 minutes until fish is fully cooked. Drizzle a little soy syrup and flash with hot curry oil.

For the Soy Syrup: Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.

For the Curry Oil: Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.

This recipe yields 4 servings.

Suggested Wine: Vin DAlsace, Riesling, Maison Ernst Burn, 1996 (very dry); Trimbach, Riesling, 1995 (off dry)

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