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Cantonese Poached Fish With Ginger and Green Onions

Time 30 minutes
Yields Serves 3 to 4
Cantonese Poached Fish With Ginger and Green Onions
(Bob Carey / Los Angeles Times)
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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