For all of the people who love to fly-fish at this time of year and are looking for new ways to prepare freshwater fish, this is the perfect recipe. To intensify the flavor, I like to combine all of the ingredients in the poaching liquid ahead of time, pour it over the fish and refrigerate it for a couple of hours before cooking it. It is delicious served over the Asian Greens that appeared in my column last week or served over rice or noodles. For a more traditional Chinese presentation, I like to serve the fish whole, with the head and tail intact. However, many people prefer to remove both before cooking the fish. If, rather than reeling it in yourself, you are planning to buy your trout in a fish market or at the fish counter at your favorite supermarket, ask the butcher to bone the fish for you and also to remove the head and tail if you prefer.
ASIAN POACHED TROUT
2 whole trout, cleaned and boned, head and tail left on
1 1/2 cups fat-free chicken stock
1/4 cup Chinese rice wine or dry sherry
1/4 cup sodium-reduced soy sauce
1/2 cup finely chopped fresh ginger
1 cup chopped fresh cilantro
4 scallions, cut into 2-inch pieces and then into thin strips
Fresh cilantro sprigs for garnish, optional
1. Wash the trout thoroughly and set aside.
2. Combine all remaining ingredients in a large skillet with a tight-fitting lid and mix well. Arrange the trout in the skillet and bring to a boil. Reduce heat to low and cook, covered tightly, for about 8 to 10 minutes, or until fish flakes easily.
3. Serve over greens, rice or noodles, and spoon the cooking liquid over the top of the dish. Garnish with fresh cilantro sprigs, if desired. Makes 4 servings.
Each serving contains approximately: 190 calories; 6 gm fat; 46 mg cholesterol; 552 mg sodium; 11 gm carbohydrates; 20 gm protein; 2 gm fiber.
My Savory Wild Rice Muffins are the perfect accompaniment to soups and salads, and they freeze beautifully. You'll find the recipe in my booklet "Cook It Light with Rice." To order your copy, send $3 and a stamped (55 cents), self-addressed, No. 10 envelope to RICE, P.O. Box 536475, Orlando, FL 32853-6475.
Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She also is the author of 32 cookbooks, most recently "Jeanne Jones' Homestyle Cooking Made Healthy" (Rodale Press, $27.95). Send your recipe for revision to: Cook It Light, (Deseret News), P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (55 cents), self-addressed envelope. © King Features Syndicate Inc.