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Cantonese poached fish
Cantonese poached fish
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Savor the taste of authentic Cantonese cuisine with this delectable poached fish dish.
Ingredients:
  • 250ml mirin
  • 12 coriander sprigs
  • 3cm piece ginger, thinly sliced, plus 5cm piece ginger, finely shredded
  • 4 green onions, halved, plus 4 green onions, finely shredded
  • 1.7kg whole coral trout or snapper, cleaned
  • 31.50 gm soy sauce
  • 1 large red chilli, seeded, finely shredded
  • 1 tsp sesame oil
  • 45.50 gm peanut oil
  • Stir-fried Asian greens, to serve
  • White rice, to serve
Instructions:
  • In a large wok, combine 3.5 litres of water, wine, 6 coriander sprigs, thinly sliced ginger, and halved green onions. Bring to a gentle boil over medium heat. Make 3 slits on each side of the fish, then gently submerge the fish into the liquid, ensuring it is fully covered. If needed, add a bit of boiling water. Bring the mixture back to a boil, then cover with a lid or foil. Turn off the heat and let the fish finish cooking in the residual heat for 20 minutes or until fully cooked.
  • Remove the cooking liquid using a ladle and discard. Gently move the fish to a large platter using 2 spatulas with care. Drizzle soy sauce on the fish and sprinkle with shredded onions and chili. Heat oils in a small frying pan over medium heat until it starts to smoke. Add shredded ginger to the hot oil. Pour the hot oil over the fish carefully. Finish by garnishing with the remaining coriander sprigs. Serve with stir-fried Asian greens and rice.

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