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Poached Whole Fish with Ginger and Green Onions
Recipes
Poached Whole Fish with Ginger and Green Onions
2 servings
30 minutes total

Ingredients

  • 1-inch piece fresh ginger
  • 2 large green onions, divided
  • 1 tablespoon vegetable oil
  • ½ teaspoon kosher salt
  • 1 teaspoon ground white pepper
  • 2 whole rainbow trout (about 1 ½ lb total)
  • 2 cups water
  • ¼ cup soy sauce
  • 1 teaspoon granulated sugar

Steps

    1. Peel ginger and slice thinly. Cut 1 onion in half lengthwise, then slice remaining onion thinly. Combine oil, salt, and pepper. Rinse fish with cold water to remove loose scales, then pat dry. Place fish in shallow dish and coat with oil mixture (wash hands).
    2. Combine in large sauté pan: water, soy sauce, sugar, ginger, and halved onion. Bring to a boil, then reduce heat to medium-low. Nestle fish into liquid, cover, and simmer gently 12–15 minutes until center of fish flakes easily and is 145°F (do not boil).
    3. Arrange whole fish gently on serving platter. Drizzle with cooking liquid and sprinkle with sliced onions. Serve.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ½ recipe serving: Calories 490, Total Fat 22g, Sat Fat 5g, Trans Fat 0g, Chol 180mg, Sodium 2550mg, Total Carb 5g, Fiber 0g, Total Sugar 3g, (Incl. 2g Added Sugars), Protein 64g, Vitamin D 0%, Calc 20%, Iron 10%, Potassium 25%