Oriental Poached Fish
"Simple and delicious--an added bonus is that it's really good for you."
- Ready In:
- 25mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
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 1⁄2 - 2 lbs fresh fish fillets (trout, striped bass, red snapper, catfish)
-
For the sauce
- 2 1⁄2 tablespoons soy sauce
- 1 1⁄2 teaspoons sugar
- 1 tablespoon dry sherry
- 1⁄2 teaspoon rice vinegar
- 1 pinch ground pepper
- 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
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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Reviews
-
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.
RECIPE SUBMITTED BY
NannyMarvel
Templeton, 43
<p>I guess it's been awhile since I've updated my info (that's an understatement!). I live on 10 acres outside San Luis Obispo with my hubby and our 6 cats and very large dog. Sam (my icon cat) passed away a few years ago. Bob, the feral cat that is the biggest and clumsiest goofball in the world is still around.? Big Red, an overweight sweetie that was partially tame, especially at mealtime passed a year ago due to a rattlesnake bite and Spook - another feral - pure black with yellow eyes is also still with us. Our little Dash passed away about 6 years ago at 18 months and broke our hearts in the process. There's a picture of her on my Soups & Stews cookbook. Since that time, (4 years ago) we got our beloved Franci (Great Pryrenees/Lab mix) and 2 months ago adopted a litter of kittens - 3 in all.? We have Skipper, Ginger and Marianne.? Who says you can't have a houseful of children and herd cats when you're in your 70s? I love to cook and garden and now that I am semi-retired, I have more time to do both. My husband is a willing guinea pig for my cooking and since he's still among the living, I guess I haven't had too many klunkers. This site is the best thing since sliced bread. All my cookbooks are now on display. I only use 4 and 5 star reviews - why hurt someone's feelings with a mediocre or bad review. Just don't make the dish again.</p>
