Easy Thai Poached Fish

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

Ingredients

• Servings: 3
• 3 small shallots or 1 small onion, peeled and coarse chopped
• 2 inches fresh ginger, peeled and coarsely chopped
• 1/2 bunch fresh coriander, with roots, cleaned and coarsely chopped
• 2 tablespoons nam pla fish sauce or 1 teaspoon anchovy paste
• 1 tablespoon tamarind paste (soaked at least 10 minutes in 2 tbs or cider vinegar or lime juice) or 1 1/2 tablespoons dark raisins (soaked at least 10 minutes in 2 tbs or cider vinegar or lime juice)
• 1 teaspoon dark brown sugar
• 2 small fresh chili peppers, stemmed or 1 tablespoon fresh chili paste or 1 tablespoon tabasco sauce or 1 teaspoon dried red pepper flakes
• 3 cups good quality chicken broth or 3 cups vegetable broth
• salt or soy sauce, to taste, if needed
• 1 -1 1/2 lb thick fish fillet, divided in 3 to 6 serving-size pieces (snapper, cod, halibut, bass, haddock, or salmon)
• 2 scallions
• 3 tablespoons fresh minced basil
• 1/4 cup fresh coriander leaves
• 1 teaspoon minced fresh green chilies (optional) or 1 teaspoon red chile (optional)
• 1 teaspoon very thin sliced or slivered fresh ginger or 1 teaspoon pickled ginger

Recipe

• 1 put first 7 ingredients in blender and process to a puree (use some of the broth if necessary).
• 2 add this puree to the rest of the broth in a wide heavy based pan (you will be poaching fish in this pan), bring to a boil, lower heat and simmer 5 minutes.
• 3 taste now for seasoning, adding salt/soy if necessary.
• 4 optional extra step: sear fish pieces in a separate very hot saute pan in some butter or oil--no more than 30 seconds each side (this adds color and flavor, but isn't strictly necessary).
• 5 add fish pieces to simmering (it should be bubbling when you add fish) liquid and poach on slightly lowered heat, turning once, about 5 to 8 minutes total (depends on type and thickness of fish and if you have seared it).
• 6 do not overcook!
• 7 remove fish and serve in a platter, with sauce poured over the fish.
• 8 sprinkle with garnishes.