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Rock Cod With Cashews

Flavors.of.Asia's picture
Ingredients
  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
  Whole peppercorns 6
  Salt 1 Teaspoon
  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
Directions

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).

Recipe Summary

Ingredient: 
Fish

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