Oriental Poached Fish

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• 1 1/2-2 lbs fresh fish fillets (trout, striped bass, red snapper, catfish)
• 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, parts only, cut into 1/2 inch long julienne

Recipe

• 1 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.
• 2 add fish to poaching liquid. cover pan; immediately turn off heat. let fish cook, undisturbed for 10 minutes.
• 3 stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. set aside.
• 4 transfer fish to warmed platter. discard poaching liquid.
• 5 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.