Cantonese Poached Fish with Ginger and Green Onions
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 189 N/A 2g 1,756mg 2g 24g 59mg


INGREDIENTS:
1 teaspoon salt 1 teaspoon white pepper 2 teaspoon oil
1 (1-1/4 pound) whole trout, head and tall 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



1 Combine salt and pepper with oil in small bowl.
2 Gently rinse trout with cold water and pat dry. Rub fish inside and out with oil mixture.
3 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.
4 Spoon small amount of cooking liquid onto fish, then top with thinly sliced green onions.

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