GINGER CILANTRO POACHED FISH STEAK

GINGER CILANTRO POACHED FISH STEAK image

Yield 1 person

Number Of Ingredients 10

2-by-1 inch piece of raw ginger cut into slices
6 small or 4 medium cloves of garlic
6 sprigs of cilantro
2 cloves
1 inch cinnamon stick
2 whole green cardamom pods
half a lemon sliced about 2 mm thick
1 1/2 inch thick slice of fish stake ( I used seerfish)
enough water to submerge the fish
1/2 tsp salt

Steps:

1. Rice: First get the rice started and cook it till it is nice fluffy (optionally you can add couple strands of saffron) 2. Poached Fish: Add water into the 10 inch sauce pan and all the poaching ingredients. Turn on the stove and put the flame on low and Introduce the thermometer to monitor temperature is less than 180 F. Cook for about 8-10 minutes (or until done) and remove fish with a flat spatula and set aside. Now reduce the poaching liquid to 1/2 (for a milder flavor) OR -1/4 (for a stronger flavor) its original vol. Spoon 3 tbsp of this reduction into a container and cool by either placing the container in a freezer or an ice bath 3. Oyster Mushroom Sauce: In a 10 inch saute pan add Oil and let it heat up to this add diced Garlic and let brown on the edges. Add the Chili flakes fry for a few seconds and than add the diced Green Chilies and Carrots and cook for about a minute. Now add the Oyster Mushrooms and saute until cooked about a minute or two. Combine the Soy Sauce, Cooled Poaching liquid and corn flour and add to the pan, this will thicken and form a glaze finally add the chopped scallions 4. Plating: Make a bed of rice, place the poached fish partly on the rice than spoon the Oyster Mushroom Sauce on the rice and fish and Garnish with a slice of lemon and shopped scallions