Poached Pickerel by The Canadian Living Test Kitchen

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%

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.