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Receta Cantonese Poached Fish With Ginger And Green Onions
by Global Cookbook

Cantonese Poached Fish With Ginger And Green Onions
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Ingredientes

  • 1 tsp salt
  • 1 tsp freshly-grnd white pepper
  • 2 tsp oil
  • 1 whl trout - (abt 1 1/4 lbs) head and tail intact
  • 1 x green onion halved lengthwise
  • 2 x green onions thinly sliced
  • 1 piece ginger root - (1" long) sliced
  • 3 Tbsp. thin soy sauce see * Note
  • 1 Tbsp. sweet soy sauce

Direcciones

  1. Note: Look for thin soy sauce and sweet soy sauce at Asian markets.
  2. Combine salt and pepper with oil in small bowl. Gently rinse trout with cool water and pat dry. Rub fish inside and out with oil mix.
  3. Place 2 inches water in 14-inch skillet and add in green onion halves, ginger, thin soy sauce and sweet soy sauce. Bring to boil, then reduce to simmer. Add in trout, cover and cook till flesh begins to flake off bone, about 10 min.
  4. Gently lift fish onto plate, keeping fish intact. Spoon small amount of cooking liquid onto fish, then top with thinly sliced green onions.
  5. This recipe yields 3 to 4 servings.
  6. Comments: 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 which 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 hot steamed rice, that 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.