Poached Fish

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   1. Combine the soy sauce, 1/2 cup water, sugar and chili in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.

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   2. Add the fish, flesh side down. If necessary, add a little more water, so that the liquid comes almost all the way up the sides of the fish. Add the scallions and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning as the liquid thickens, to coat the fish with a brown glaze. Serve with white rice, spooning the sauce over all and

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