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Chinese Style Poached Fish Fillets

chef.tim.lee's picture
Ingredients
  Scallions 2 , split lengthwise
  Ginger slices 1 , quartered
  Minced ginger 1 Tablespoon
  Dry sherry 3 Tablespoon
  Chicken broth 3⁄4 Cup (12 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Reduced sodium soy sauce 3 Tablespoon
  Sugar 3 Tablespoon
  Flounder fillets/Sole fillets 8 Pound
  Vegetable oil 2 Tablespoon
  Garlic 2 Clove (10 gm), lightly crushed and peeled
  Cornstarch 4 Teaspoon, blended with 2 tablespoon water
  Dark sesame oil 1 Tablespoon (Oriental Variety)
Directions

1. In a Dutch oven, bring 2 inches of water to a boil. Add the scallions, sliced ginger, and 2 tablespoons of the sherry.
2. Meanwhile, in a small bowl, combine the chicken broth, vinegar, soy sauce, sugar, and remaining 1 tablespoon sherry.
3. Add the fish to the boiling water, cover, and remove from the heat. The fish should be done in 1 to 1 1/2 minutes, depending on their thickness. Gently lift the fillets out, one at a time, with a wide slotted spatula. Drain well and arrange on a serving platter; cover loosely with foil to keep warm.
4. In a small saucepan, warm the vegetable oil over medium heat. Add the garlic and minced ginger, and stir-fry until fragrant, about 30 seconds. Discard the garlic. Add the sherry-soy sauce mixture and bring to a boil over high heat.
5. Stir the cornstarch mixture thoroughly and slowly add it to the sauce, stirring constantly to prevent lumping. Bring to a boil and simmer for 30 seconds. Remove from the heat and stir in the sesame oil.
6. Pour the sauce over the fish and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Fish
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
4

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