4 trout fillets (6-8 ounces each)
- Mix the water and wine in a large pan or wok and add the seasonings. Adjust the amount of water and wine to taste. Arrange trout fillets on a rack and steam for 10-11 minutes or until they flake easily with a fork. Remove fillets to a platter. Discard the remaining steaming liquid. Carefully lift any bones remaining from the meat, leaving each fillet in a solid piece.