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Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Salt

  2. 1 teaspoon 5ml Freshly-ground white pepper

  3. 2 teaspoons 10ml Oil

  4. 1 Trout - (abt 1 1/4 lbs) - head and tail intact

  5. 1 Green onion - halved lengthwise

  6. 2 Green onions - thinly sliced

  7. 1 Ginger root - (1" long) - sliced

  8. 3 tablespoons 45ml Thin soy sauce - seeNote

  9. 1 tablespoon 15ml Sweet soy sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Look for thin soy sauce and sweet soy sauce at Asian markets. Combine salt and pepper with oil in small bowl. Gently rinse trout with cold water and pat dry. Rub fish inside and out with oil mixture. 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. Spoon small amount of cooking liquid onto fish, then top with thinly sliced green onions. This recipe yields 3 to 4 servings. Each of 4 servings: 189 calories; 1,756 mg sodium; 59 mg cholesterol; 9 grams fat; 2 grams carbohydrates; 24 grams protein; 0.04 gram fiber.

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