4 trout filets

Clam Sauce
2 tablespoons cornstarch
2 tablespoons butter
1.5 cups clam juice
1/4 cup soy sauce
water

Cook the cornstarch (moistened with water) and butter together to make a roux. Gradually add the clam juice and soy sauce, stirring continually.
Use trout, filets or steaks which have been wiped with a damp cloth.

Rub with a clove of garlic and a bay leaf.

Place the fish on a wire rack over a pan of water, cover the pan and steam 10-11 minutes. Serve with sauce.