Poached trout in a sweet and sour sauce

Poached Trout in a Sweet and Sour Sauce

Here is a terrific recipe that I am sure your family will love. Give this one a try.

Poached Trout in a  Sweet and Sour Sauce


3 lbs. Trout Fillets

2 tbs. Extra Virgin Olive Oil
2 Onions, chopped
2 Red Bell Peppers, diced
2 Green Bell Peppers, diced
2 Carrots, diced
2 stalks Celery, diced
1 (14 oz.) can crushed Pineapple with unsweeetened Juice
2 cups of Orange Juice (You may need a little more.)
2 Whole Cloves
1 tbs. Soy Sauce
2 tbs. Ketchup
2 tbs. Vinegar
1 tbs. Ginger, peeled and minced
1 tbs. Cornstarch with a little water for a thickener
Salt and freshly Ground Black Pepper to taste


In a large Wok add the oil and sauté the onions, peppers, carrots, celery, ginger and cloves until the onions are translucent. Add the pineapple and pineapple juice, orange juice, ketchup and vinegar and bring to a boil.

Place a couple of trout fillets in the wok and poach until it flakes. Carefully remove and set aside and repeat with the remaining fillets. Do not over crowd the wok.

At the end of the poaching process, add the cornstarch and water and thicken the sauce.

Plate on a large platter add the vegetables. Serve the fish over the vegetables. For a complete meal serve with a salad and some fresh bread.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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