Cantonese Poached Fish With Ginger and Green Onions
Cantonese Poached Fish With Ginger and Green Onions
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 3 to 4
Ingredients
1 teaspoon salt 1 teaspoon white pepper 2 teaspoons oil 1 (1 1/4-pound) whole trout, head and tail intact 3 green onions, 1 cut in half lengthwise, 2 thinly sliced 1 (1-inch) piece ginger root, sliced 3 tablespoons thin soy sauce 1 tablespoon sweet soy sauce
Preparation

Step 1 Combine salt and pepper with oil in small bowl.

Step 2 Gently rinse trout with cold water and pat dry. Rub fish inside and out with oil mixture.

Step 3Place 2 inches water in 14-inch skillet and add green onion halves, ginger, thin soy sauce and sweet soy sauce. Bring to boil, then reduce to simmer. Add trout, cover and cook until flesh begins to flake off bone, about 10 minutes. Gently lift fish onto plate, keeping fish intact.

Step 4Spoon small amount of cooking liquid onto fish, then top with thinly sliced green onions.

Description
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