Ingredients
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-
15
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1
-
2
-
4
-
3
-
2
-
3
-
2
-
-
-
-
-
-
Directions
Oriental Poached Fish, Simple and delicious–an added bonus is that it’s really good for you., Wonderful poaching medium. I served grouper over steamed rice. I did fudge in the poaching liquid, however. used dry vermouth w/2 juniper berries–drank the gin myself. The sauce was exquisite. This recipe is a keeper. Thanks., Simple and delicious–an added bonus is that it’s really good for you.
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Steps
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1
Done
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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
Done
|
Add Fish to Poaching Liquid. Cover Pan; Immediately Turn Off Heat. Let Fish Cook, Undisturbed For 10 Minutes. |
|
3
Done
|
Stir Together Soy Sauce, Sugar, Sherry, Vinegar, Pepper and Chicken Stock in Mixing Bowl. Set Aside. |
|
4
Done
|
Transfer Fish to Warmed Platter. Discard Poaching Liquid. |
|
5
Done
|
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. |
