BOILED SEA TROUT

April 2, 2008  --  Got something to say?
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Evelyn's Kitchen By Evelyn S. BunoanBy Evelyn S. Bunoan
This recipe has become my familys traditional dish not only because it is very easy to cook, but also it is wholesome. To make my preparation a lot easier, I have the fish cleaned where I buy it thus, no mess and no fishy smell in my garbage. Ingredients can also be prepared ahead of time. I recommend this recipe for couples who strive for healthy living.

Ingredients:

  • 2 sea trout (or 4 pounds), cleaned and head removed
  • 1 medium size onion, cut in wedges and separated
  • Juice of 1 lemon
  • 3-4 cups water
  • Salt and white pepper to taste
  • 10 pieces peppercorns
  • 1/2 cup canned stewed tomatoes
  • 10 pieces baby shanghai cabbage
  • 1 yellow green mango (firm), peeled and diced (1 inch)

Methods:

  1. Soak the fish in ice water for 5 minutes then drain and pat dry with paper towel.
  2. Saut the onions until wilted but not brown. Add water and lemon juice. Season with salt and pepper and bring to a boil.
  3. Add the fish, peppercorns and stewed tomatoes. Let the liquid boil and cook the fish for 5 minutes or until the fish is beginning to look opaque and tender.
  4. Immediately add the shanghai cabbage and mango and continue to cook for 3 minutes.
  5. Correct seasoning by adding salt according to your taste.
  6. Transfer to a bowl or deep platter and arrange the fish and vegetables. Serve hot.

Tips on Handling Fish:

  1. Fish deteriorates much more quickly than meat, so they must be cooked on the day of purchase or as soon as possible afterwards.
  2. Oily fish, such as mackerel or salmon, spoil quickly than white fish because natural oils in these types of fish turn rancid.
  3. If fish has to be stored overnight, wrap it in clean damp cloth and keep it in the coldest part of the refrigerator.
  4. Whole fish will keep longer if gutted first.

Editors note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 29 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, food stylist, cake designer, and culinary writer; kitchen-tested and mastered more than 400 recipes, and counting. Member of the International Cake Exploration Societe. Host of the cooking show Evelyns Kitchen Cooking with Friends

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