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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: February 2004
- 2 green onions chopped
- 1/4 cup thinly sliced gingerroot
- 3 lbs whole pickerels
- 5 green onions green parts only
- 1/4 cup vegetable oil
- 1/4 cup low-sodium soy sauce
- 1/2 cup chopped fresh coriander
- 1/2 cup salted peanut chopped
- 1/4 cup thinly sliced pickled sweet cucumber (optional)
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 365 mg
- Protein 26 g
- Calories 214.0
- Total fat 11 g
- Cholesterol 107 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
- Iron 15.0
- Folate 11.0
- Calcium 14.0
- Vitamin A 3.0
- Vitamin C 2.0