0 (0)

Fish and Shellfish

Cantonese Poached Fish With Ginger and Green Onions

Cantonese Poached Fish With Ginger and Green Onions
Bob Carey / Los Angeles Times

Gung Hay Fat Choy! Happy New Year! To celebrate the coming of the New Year, the Chinese prepare certain foods because they have a specific meaning. Whole fish symbolizes togetherness and abundance and is a very important New Year's food; ... Read more

Total time: 30 minutes | Serves 3 to 4
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 teaspoons oil
  • 1 (1 1/4-pound) whole trout, head and tail 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

Step 1Combine salt and pepper with oil in small bowl.

Step 2Gently rinse trout with cold water and pat dry. Rub fish inside and out with oil mixture.

Step 3Place 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.

Step 4Spoon small amount of cooking liquid onto fish, then top with thinly sliced green onions.


Morelos Rice Horchata
Morelos Rice Horchata

Collard squares
Collard squares

Cuttlefish pasta with uni sauce
Cuttlefish pasta with uni sauce

Curried chicken salad on nan
Curried chicken salad on nan

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Yellowtail with fennel sauce
Crab salad
Snow-crab rolls with caviar
Grannan's lobster chowder