Prep 15 mins
Cook 10 mins
Simple and delicious--an added bonus is that it's really good for you.
For the poaching liquid
- 15 sprig fresh cilantro, torn in half
- 1 inch long piece fresh ginger, lightly smashed with the flat side of a knife
- 2 garlic cloves, peeled
- 4 scallions, cut into thirds
- 44.37 ml peanut oil
- 9.85 ml salt
- 44.37 ml sugar
- 29.58 ml gin
For the fish
- 680.38-907.18 g fresh fish fillets (trout, striped bass, red snapper, catfish)
For the sauce
- 36.97 ml soy sauce
- 7.39 ml sugar
- 14.79 ml dry sherry
- 2.46 ml rice vinegar
- 0.25 ml ground pepper
- 29.58 ml chicken stock
- 29.58 ml peanut oil
- 29.58 ml fresh ginger, julienned
- 2 scallions, white parts only, cut into 1/2 inch long julienne
- Combine poaching liquid ingredients with water to bring the mixture within 1 1/2 inches from top of fish poacher, Dutch oven or lidded pan. Bring to a boil and boil for 5 minutes.
- Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes.
- Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside.
- Transfer fish to warmed platter. Discard poaching liquid.
- Heat peanut oil in a wok or large nonstick skillet over high heat. When a wisp of smoke appears, add ginger and scallions. Cook, stirring and shaking for 1 minute; add sauce. Once sauce boils, pour contents of pan over fish. Serve at once.
Wonderful poaching medium. I served grouper over steamed rice. I did fudge in the poaching liquid, however. I used dry vermouth w/2 juniper berries--drank the gin myself. The sauce was exquisite. This recipe is a keeper. Thanks.