Cantonese poached fish

5.0

(3)

www.taste.com.au
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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Cost: $8.62 /serving

Cantonese poached fish

Ingredients

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Instructions

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Step 1

Place 3.5 litres water, wine, 6 coriander sprigs, thinly sliced ginger and halved green onions in a large wok and bring to the boil over medium heat. Cut 3 slits into fish on either side then carefully add to liquid, ensuring fish is completely covered (if not, add a little boiling water), and return mixture to the boil. Cover with a lid or foil. Turn off heat and leave fish to finish cooking in residual heat of cooking liquid for 20 minutes or until cooked through.

Step 2

Ladle off the cooking liquid and discard. Using 2 large spatulas, carefully transfer fish to a large platter with a lip. Drizzle with soy sauce. Scatter fish with shredded onions and chilli. Heat oils in a small frying pan over medium heat until just beginning to smoke. Add shredded ginger. Taking care, immediately pour hot oil over fish. Top with remaining coriander sprigs. Serve with stir-fried Asian greens and rice.

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