Poached fish in ginger broth
3 cup(s), (750ml)
2 whole, peeled, halved
25 g, 5cm, peeled, thinly sliced
4 clove(s), peeled, halved
½ tbs, (3x5cm strips)
800 g, or other firm white fish (4x200g)
150 g, trimmed
1 bunch(es), trimmed, chopped
fresh red chilli
2 whole, long, halved, deseeded, thinly sliced diagonally
2 individual, cut into thin strips
- Combine stock, soy sauce, eschalots, ginger, garlic, rind and 3 cups (750ml) water in a large frying pan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 5 minutes.
- Add fish and simmer, covered, for 5–7 minutes or until fish is just cooked through. Use a slotted spoon to transfer fish onto a plate. Cover to keep warm. Remove and discard the eschalots, ginger, garlic and rind from the poaching liquid.
- Add snow peas, choy sum and half the chillies to poaching liquid. Simmer, covered, for 3–5 minutes or until vegetables are just tender. Use a slotted spoon to transfer vegetables onto serving plates or bowls. Top with fish and spoon over some of the poaching liquid. Serve drizzled with sesame oil and sprinkled with remaining chilli and green shallots.