4 trout steaks (about 6oz each)
1 tsp paprika
1 tsp olive oil
4 fresh bay leaves
4 cloves garlic
1 dessert apple, cored and cubed
1 inch section fresh ginger, finely shredded
1 large onion, chopped
8 oz plums, halved and stoned
1 tsp five spice powder
1/4 pint apple juice
1 tsp dark soy sauce

Line a baking dish with some lightly oiled foil. Rub both sides of the fish with paprika, then set each piece on some fresh bay on the foil.
In a large frying pan, sauté the garlic, apple, ginger and onion in the oil for 5 minutes. Put a little into the central cavity of each trout steak. Bake the fish towards the top of an oven preheated to 200 C (400F, gas mark 6) for about 18-20 minutes, uncovered.

Add the plums, 5 spice powder, apple juice and soy sauce to the frying pan.

Cook over medium heat, uncovered, for 5 minutes, then covered for 10-12 minutes more while the fish cooks, then puree in a blender to a sauce. Serve the fish with some hot sauce poured over around it and the remainder in a sauce boat on the table. Serve with parsley'd brown rice and cucumber salad.