Cantonese Poached Fish With Ginger And Green Onions

By á-170456

Ingredients

• 1 teaspoon salt
• 1 teaspoon freshly-ground white pepper
• 2 teaspoons oil
• 1 whole trout - (abt 1 1/4 lbs) head and tail intact
• 1 green onion halved lengthwise
• 2 green onions thinly sliced
• 1 piece ginger root - (1" long) sliced
• 3 tablespoons thin soy sauce see * Note
• 1 tablespoon sweet soy sauce

Details

Servings 3

Preparation

Step 1

* Note: Look for thin soy sauce and sweet soy sauce at Asian markets.

Combine salt and pepper with oil in small bowl. Gently rinse trout with cold water and pat dry. Rub fish inside and out with oil mixture.

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

This recipe yields 3 to 4 servings.

Each of 4 servings: 189 calories; 1,756 mg sodium; 59 mg cholesterol; 9 grams fat; 2 grams carbohydrates; 24 grams protein; 0.04 gram fiber.