Tonight we tried the Poached Trout recipe on page 157 of JLH Cookbook Another Taste of Aloha, under Seafood, and we really enjoyed it.
We substituted catfish fillets for whole trouts, and it was still delicious! The fish is poached Southeast-Asian style in water and soy sauce with ginger, then finished with smoking hot peanut oil. Sweet and salty – so good!
I’ve never poached fish before (insert gasp here), and I can’t believe how easy it is. The fish comes out delicately flavored and moist, but still firm. Paired with a salad, this is an excellent light supper.
Trout with a Southeast Asian Twist
- 1 – 2 pounds fresh whole trout
- Water to cover fish
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons soy sauce
- 2 tablespoons Chinese parsley, chopped
- 2 tablespoons green onions, chopped
- 1 teaspoon fresh ginger, grated
- 1 1/2 tablespoons peanut oil
Clean fish. In a large deep skillet, bring the water and chopped ginger to a boil. Add fish and turn off heat. Let sit for 20 minutes. Put the fish on a platter and garnish with Chinese parsley, green onions and ginger. Heat peanut oil to smoking and pour over fish. Serve.
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