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Braised Whole Trout with Ginger & Green Onion


  • 1 1/2 lb. whole trout

  • 1/4 c. + 2 T finely slivered fresh ginger

  • 4 green onions, cut into very thin rounds

  • 3 T dark soy sauce

  • 3 tsp. rice wine

  • 1 1/2 T Chinese black ginger

  • 3 tsp. sugar

  • 1/3 c. peanut oil, enough for 1/4” in skillet

Illustrated Dinner


Cut 2-3 slanted gashes to bone level on both sides of fish, 1 1/2” apart.  Mix soy, wine, vinegar, and sugar in separate bowl.  Heat skillet over high heat.  Add oil, then add fish (must lay flat). Fry 1 1/2-2 min, turn and brown the other side.  Remove fish.  Reduce heat. Leave 1-2 T oil, brown almonds.  Cover bottom with ginger, place fish on ginger, cover with 1/2 of green onions and 1/2 of sauce.  Cook med-high until most of the sauce is evaporated.  Turn fish over, cover with remaining green onions and sauce.  Cook 2-3 min.  Can add 1-2 T water if needed.  Put the trout on a plate and add cooked ginger and green onions on top.

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