scallions, white parts only, cut into 1/2 inch long julienne
Serving Size: 1 (265) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 167 g40 %
Total Fat 18.6 g28 %
Saturated Fat 3.2 g15 %
Cholesterol 93.7 mg
Sodium 1943 mg
Dietary Fiber 1 g4 %
Sugars 12 g48 %
Protein 40.9 g
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.