Oriental Poached Fish

Recipe by NannyMarvel
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For the poaching liquid
  • 15
    sprigs 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
  • 3
    tablespoons peanut oil
  • 2
    teaspoons salt
  • 3
    tablespoons sugar
  • 2
    tablespoons gin
  • For the fish
  • 1 12 - 2
    lbs fresh fish fillets (trout, striped bass, red snapper, catfish)
  • For the sauce
  • 2 12
    tablespoons soy sauce
  • 1 12
    teaspoons sugar
  • 1
    tablespoon dry sherry
  • 12
    teaspoon rice vinegar
  • 2
    tablespoons chicken stock
  • 2
    tablespoons peanut oil
  • 2
    tablespoons fresh ginger, julienned
  • 2
    scallions, white parts only, cut into 1/2 inch long julienne
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DIRECTIONS

  • 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.
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