Number of People
Prepare the ingredients.
Pour the coconut oil into the bowl. Brown the snap peas. Set aside.
Stuff each trout with shallots, a cinnamon stick, and grated ginger. Place on baking paper and fold into parcels.
Pour 200 ml of water into the bowl. Insert the steamer basket. Place the sealed parcels into the basket.
Pressure cooking: 7 minutes
Serve the trout with peas on the side.