Boston Cod Oriental Style

Step 1

Using a large and shallow pot or casserole with a cover.  Place the vegetables on the bottom of the pot making sure to cover the entire bottom.  In a sauce pan add the stock, hot sauce, ginger, vinegar, Soy sauce, toasted sesame oil, coriander seeds and honey.  Taste to make sure it is well balanced not too acid nor too sweet.  Bring to boil and add just enough corn starch to change the texture so it is not too liquid.  Do not add too much you can always add more!!!

Step 2

Pour the mixture on top of the vegetables in the casserole and bring to boil.  Carefully place the fish on the vegetables making sure NOT to place the fish on the bottom of the pot.  Cover and cook the fish until cooked (inside temperature should not be more than 140°).  It could take about 8 to 10 minutes depending on the size and the thickness of the fish.

Step 3

To serve place rice in the center of each plate, top with the vegetable and fish and ladle a few ounce of the thicken poaching liquid.

Step 4

Dice Carrots into small brunoise “the smallest possible dice”, rinse the Rice until the water is clear, in a small sauce pan add the rice, carrots, coconut milk, water, butter, salt and pepper, bring to boil, add chives and cover immediately, reduce the heat to simmer and cook for about 10 minutes, take off the heat and let stand for another 10 minutes.  Use a fork to fluff.

Step 5

Or much easier put all ingredients in a rice cooker, turn on and VOILA!!!!!