Rock Cod With Cashews
|Homemade chicken broth||4 Cup (64 tbs)|
|Thinly sliced celery and tops||1 Cup (16 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Onion||1 Small, sliced and separated into rings|
|Carrot||1 , sliced|
|Ginger root slice||6|
|Dressed rock cod/Red snapper with head and tail||3 Pound (Fresh / Frozen)|
|Cashews||1⁄2 Cup (8 tbs), broken into halves|
|Cooking oil||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Green onions||4 , bias-sliced into 1 1/2-inch lengths|
|Hot cooked rice||1 Cup (16 tbs)|
|Chinese parsley/Parsley||1 Tablespoon|
In large kettle, Dutch oven, or fish poacher, bring the chicken broth to boiling.
Add celery, sherry, onion, carrot, gingerroot, peppercorns, and salt.
Simmer for 5 minutes.
Place fish on foil harness or place on greased rack of fish poacher (if using kettle or Dutch oven, cut fish in half crosswise to fit).
Lower fish into broth.
Allow liquid to return to gentle boil.
Simmer, covered, about 15 minutes or till fish flakes easily when tested with a fork.
Carefully lift fish from liquid.
Allow fish to drain briefly before placing on heated serving platter.
If desired, reserve liquid .
Meanwhile, in small skillet stir-fry cashews in hot cooking oil for 2 minutes or till light golden brown.
Spoon cashews and hot oil over fish.
Combine soy sauce and sesame oil; drizzle over fish.
Sprinkle with green onions.
Serve with hot cooked rice.
Garnish platter with sprigs of Chinese parsley or parsley (if fish has been halved, arrange garnish to conceal cut).