Hot Water Fish
This recipe came from Grandpa Foo who loved to fish while visiting in Killarney. At that time, yellow perch were abundant and the following recipe became a family favourite. Any whitefish can be cooked this way but pickerel and perch have been our fishes of choice.
Remove the fins, scale and gut the fish leaving head and tail on. Steam the fish for 10-15 minutes depending on size or until done. Alternatively, we have brought water to a boil with a small piece of ginger, turned down/off the heat and immersed the fish for 10 minutes or until the eyes turn white. Depending on your preference, you can use slivered ginger or slivered lemon rind. In either case, the finer that you can cut the ginger or lemon rind the better. Slice the green onion diagonally into slivers. Heat about 1/4 cup of peanut oil in a heavy fry pan over high heat until smoking. Remove the fish and place it on a heat resistant platter. Drain any water that may result if following the boiling method. Sprinkle with salt and some light soy sauce. Cover with lemon or ginger slivers and green onion. Drizzle the peanut oil slowly over the entire fish to infuse the flavours of the lemon/ginger and green onion.
This recipe came from Grandpa Foo who loved to fish while visiting in Killarney. At that time, yellow perch were abundant and the following recipe became a family favourite. Any whitefish can be cooked this way but pickerel and perch have been our fishes of choice.
Remove the fins, scale and gut the fish leaving head and tail on. Steam the fish for 10-15 minutes depending on size or until done. Alternatively, we have brought water to a boil with a small piece of ginger, turned down/off the heat and immersed the fish for 10 minutes or until the eyes turn white. Depending on your preference, you can use slivered ginger or slivered lemon rind. In either case, the finer that you can cut the ginger or lemon rind the better. Slice the green onion diagonally into slivers. Heat about 1/4 cup of peanut oil in a heavy fry pan over high heat until smoking. Remove the fish and place it on a heat resistant platter. Drain any water that may result if following the boiling method. Sprinkle with salt and some light soy sauce. Cover with lemon or ginger slivers and green onion. Drizzle the peanut oil slowly over the entire fish to infuse the flavours of the lemon/ginger and green onion.