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Photo of Poached fish in ginger broth by WW

Poached fish in ginger broth

Points® value
Total Time
35 min
15 min
20 min
A simple way to cook fish to perfection, in a fragrant stock flavoured with fresh ginger and sesame.


Chicken stock

3 cup(s), (750ml)

Soy sauce

2 tbs


2 whole, peeled, halved

Fresh ginger

25 g, 5cm, peeled, thinly sliced


4 clove(s), peeled, halved

Lime rind

½ tbs, (3x5cm strips)

Ling, raw

800 g, or other firm white fish (4x200g)

Snow peas

150 g, trimmed

Choy sum

1 bunch(es), trimmed, chopped

Fresh red chilli

2 whole, long, halved, deseeded, thinly sliced diagonally

Sesame oil

2 tsp

Green shallot(s)

2 individual, cut into thin strips


  1. 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.
  2. 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.
  3. 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.