Oriental Poached Fish Recipe

Name: Oriental Poached Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the poaching liquid; 15 sprigs fresh cilantro, torn in half; 1 inch long piece fresh ginger, lightly smashed with the flat side of a knife; 2 garlic cloves, peeled; 4 scallions, cut into thirds; 3 tablespoons peanut oil; 2 teaspoons salt; 3 tablespoons sugar; 2 tablespoons gin; For the fish; 1 1/2 - 2 lbs fresh fish fillets (trout, striped bass, red snapper, catfish); For the sauce; 2 1/2 tablespoons soy sauce; 1 1/2 teaspoons sugar; 1 tablespoon dry sherry; 1/2 teaspoon rice vinegar; 1 pinch ground pepper; 2 tablespoons chicken stock; 2 tablespoons peanut oil; 2 tablespoons fresh ginger, julienned; 2 scallions, white parts only, cut into 1/2 inch long julienne

Servings: persons

For the poaching liquid
15 sprigs fresh cilantro, torn in half
1 inch long piece fresh ginger, lightly smashed with the flat side of a knife
2 garlic cloves, peeled
4 scallions, cut into thirds
3 tablespoons peanut oil
2 teaspoons salt
3 tablespoons sugar
2 tablespoons gin
For the fish
1 1/2 - 2 lbs fresh fish fillets (trout, striped bass, red snapper, catfish)
For the sauce
2 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
1 tablespoon dry sherry
1/2 teaspoon rice vinegar
1 pinch ground pepper
2 tablespoons chicken stock
2 tablespoons peanut oil
2 tablespoons fresh ginger, julienned
2 scallions, white parts only, cut into 1/2 inch long julienne

1
Combine poaching liquid ingredients with water to bring the mixture within 1 1/2 inches from top of fish poacher, Dutch oven or lidded pan. Bring to a boil and boil for 5 minutes.
2
Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes.
3
Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside.
4
Transfer fish to warmed platter. Discard poaching liquid.
5
Heat peanut oil in a wok or large nonstick skillet over high heat. When a wisp of smoke appears, add ginger and scallions. Cook, stirring and shaking for 1 minute; add sauce. Once sauce boils, pour contents of pan over fish. Serve at once.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the poaching liquid, 15 sprigs fresh cilantro, torn in half, 1 inch long piece fresh ginger, lightly smashed with the flat side of a knife, 2 garlic cloves, peeled, and more.

Yes, Oriental Poached Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oriental Poached Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions