Poached Pickerel
My mother told me that we cook the fish whole because it brings togetherness and abundance for the new year. So to this day, I always serve this with the head intact. The cheeks of the fish are most prized for their sweet succulence.
Servings: 10
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 214 |
| pro | 26 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 107 mg |
| sodium | 365 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 15% |
| vit A | 3% |
| vit C | 2% |
| folate | 11% |
Suggested Recipes
-
2 green onions, chopped
1/4 cup (50 mL) thinly sliced gingerroot
1 whole pickerel (3 lb/1.5 kg)
5 green onions, green parts only
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) low-sodium soy sauce
1/2 cup (125 mL) chopped fresh coriander
1/2 cup (125 mL) salted peanuts, chopped
1/4 cup (50 mL) thinly sliced pickled sweet cucumber (optional)
Preparation:
In large roasting pan or 18- x 4-inch (45 x 10 cm) fish poacher, bring chopped green onions, ginger and enough water to cover fish to boil. Add fish; cover and poach over low heat until fish flakes easily when tested, 20 minutes. Using 2 spatulas on underside of fish, transfer to warmed platter.
Meanwhile, cut green onion parts into 2-inch (5 cm) lengths; cut lengthwise into thin julienne strips. Place in bowl of ice water; let stand until curled, about 15 minutes. Drain and pat dry. Set aside.
In small saucepan, heat oil over medium-high heat until smoking; averting face, drizzle over entire fish. Sprinkle fish with soy sauce then coriander, peanuts, pickled cucumber (if using), and curled green onions.
Tags:
Source
Canadian Living Magazine: February 2004
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »