"Simple and delicious--an added bonus is that it's really good for you."
For the poaching liquid
fresh cilantro, torn in half
long piece fresh ginger, lightly smashed with the flat side of a knife
garlic cloves, peeled
scallions, cut into thirds
For the fish
1 1/2-2 lbs
fresh fish fillets
( trout, striped bass, red snapper, catfish)
For the sauce
2 1/2 tablespoons
1 1/2 teaspoons
fresh ginger, julienned
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.