ORIENTAL POACHED FISH

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Oriental Poached Fish image

Make and share this Oriental Poached Fish recipe from Food.com.

Provided by NannyMarvel

Categories     Chinese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

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, white parts only, cut into 1/2 inch long julienne

Steps:

  • 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.
  • Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes.
  • Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside.
  • Transfer fish to warmed platter. Discard poaching liquid.
  • 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.

Nutrition Facts : Calories 414.6, Fat 18.6, SaturatedFat 3.2, Cholesterol 93.7, Sodium 1943, Carbohydrate 15, Fiber 1, Sugar 12, Protein 40.9

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