EASY THAI POACHED FISH

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Easy Thai Poached Fish image

This is light and quickly prepared, but has a complex flavor. It complements spicier or heavier Asian dishes (particularly coconut based rices or curries - I serve it with a spicy coconut rice pilaf). I've included substitutions to the traditional Thai ingredients, in case you haven't got them handy.

Provided by labouchet

Categories     Curries

Time 25m

Yield 3-6 serving(s)

Number Of Ingredients 15

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 white or cider vinegar or lime juice) or 1 1/2 tablespoons dark raisins (soaked at least 10 minutes in 2 tbs white or cider vinegar or lime juice)
1 teaspoon dark brown sugar
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

Steps:

  • Put first 7 ingredients in blender and process to a puree (use some of the broth if necessary).
  • 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.
  • Taste now for seasoning, adding salt/soy if necessary.
  • 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).
  • 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).
  • Do not overcook!
  • Remove fish and serve in a platter, with sauce poured over the fish.
  • Sprinkle with garnishes.

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