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Poached Sweet and Sour Trout Recipe

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This recipe for Poached Sweet and Sour Trout, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


for the sauce
1 cup vinegar
cup soy sauce
1 tablespoon fresh ginger root peeled and grated
1 teaspoon minced garlic
cup sugar
teaspoon pepper or to taste
cup cornstarch dissolved in 1/2 cup water
for the fish
12 each trout fillets see note
2 each scallions thinly sliced
1 tablespoon fresh ginger root minced
2 cups water
for the garnish
1 bunch scallions thinly sliced

Make the sauce base: combine vinegar, soy sauce, ginger, garlic, sugar and pepper. Set aside
until needed.
Poach the fish: place water, scallions and ginger in hotel pan, bring to a simmer. Add fish fillets
and poach until cooked through, 145 degrees internal temperature for 15 seconds. Remove fillets
from liquid, hold fish at 140 degrees until needed, reserve poaching liquid.
Pour poaching liquid into a saucepan, add the sauce base and bring to simmer. Add enough of the
cornstarch slurry to thicken to sauce consistency. Adjust seasoning with vinegar, sugar and / or
pepper to taste.
Pour sauce over fish, garnish with scallions.
NOTES: Or use tilapia, name dish accordingly

Number Of Servings:
Number Of Servings:




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