Poached Fish In Oriental Broth
|Dry sherry||2 Tablespoon|
|Homemade chicken stock||3 Cup (48 tbs)|
|Low sodium soy sauce||2 Tablespoon|
|Fresh lemon slice||2|
|Thin fresh ginger slices||3|
|Cayenne pepper||1⁄8 Teaspoon|
|Orange roughy fillets/Other thick, mild fish fillets||1 1⁄4 Pound|
|Green onion tops||6 , cut into 1 inch pieces|
|Red bell pepper||1 Medium, cut into 1/4 x 1 inch pieces|
|Celery stalk||1 , cut into 1/4 x 1 inch pieces|
|Sesame oil||1⁄2 Teaspoon|
|Carrot||1 , grated|
|Black pepper||To Taste|
In a nonaluminum fish poacher, a wok or a large skillet bring sherry, chicken stock, soy sauce, lemon, ginger and cayenne pepper to a boil.
Reduce heat and add fish and a little water, if needed, to just cover fish.
Simmer in stock for 10 minutes per inch of thickness at the thickest point, or just until fish is no longer translucent.
Do not overcook.
Remove fish with slotted spatulas and place equal portions in four soup bowls.
Return liquid to a boil.
Add green onions, bell pepper and celery.
Cook 2 to 3 minutes, or until tender-crisp.
Remove and discard ginger and lemon.
Using a slotted spoon, remove vegetables and place over fish.
Stir sesame oil into poaching liquid.
Evenly pour liquid over fish and vegetables in bowls.
Scatter grated carrot and grind fresh pepper over each serving.