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Cantonese Poached Fish With Ginger And Green Onions

This is a classic Chinese poached fish recipe. Whole fish symbolizes togetherness and abundance and is a very important New Year's food; the green onions that top the fish are a sign of brilliance. There are rules to preparing whole fish. Always keep the fish intact while cooking and never turn it over. To serve, filet the upper portion of the fish, cutting horizontally along the bone. Cut the bone at the neck, then peel it back to remove it and reach the bottom portion of the fish. Serve the poached fish with warm steamed rice, which symbolizes wealth and prosperity. A sweet conclusion to your Chinese New Year meal would be tangerines to guarantee you abundant happiness for the year to come.

Cuisine: Chinese
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 teaspoon 5mlSalt
1 teaspoon 5mlFreshly-ground white pepper
2 teaspoons 10mlOil
1   Trout - (abt 1 1/4 lbs) - head and tail intact
1   Green onion - halved lengthwise
2   Green onions - thinly sliced
1   Ginger root - (1" long) - sliced
3 tablespoons 45mlThin soy sauce - see * Note
1 tablespoon 15mlSweet soy sauce

Recipe Instructions

* 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.

The Los Angeles Times, 02-02-2000


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