Chinese Poached Fish 水浸魚
there is another heavy weight contender for the best way to cook fresh fish: poaching. This method of cooking fish in an infused water bath is not as well known for some reason but poaching fish actually produces even silkier meat, just so tenderly delicious that it melts in your mouth!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole white fish
- 1 tbsp salt
- 2 stalks spring onion
- 5 slices ginger
- 1/2 inch knob ginger
- 1/2 cup rice wine
- 2 tbsp oil
- 2 tbsp soy sauce
Instructions
- 1
Rinse and clean the fish. Check the cavity, removing any bits and making sure to scrape off the blood vessel along the spine of the fish.
- 2
Sprinkle salt all over the fish, inside and out. Let chill in fridge for 15 minutes.
- 3
Slice the white parts of spring onion into 1 inch lengths. Reserve the green parts for topping.
- 4
Use a pot that can fit the length of the fish. Add enough water to submerge the fish. When water is boiling add in spring onion whites, ginger slices and rice wine. Let simmer for 3 mins.
- 5
Rinse the salt off the fish. Slide into the water. When the water reboils, cover and remove from heat. Let poach for 25 mins.
- 6
While the fish is poaching prepare the toppings. Shred spring onion green into thin shreds. To curl the shreds, soak in a bowl of cold water. Slice the knob of ginger into very thin matchsticks. To reduce the pepperiness, soak a bowl of cool water.
- 7
Check if fish is done. Poke with knife, if the knife goes through easily, the fish is done. If not, just let sit for another 5 mins.
- 8
Use two spatulas to carefully lift the fish onto serving plate. Sprinkle ginger matchsticks, then spring onion curls over the fish body. Heat oil until very hot. Drizzle over fish. Add the soy sauce around the fish, not on the fish. Serve hot. Enjoy!