While lots of folks steam whole fish, gentle poaching produces a delicate texture and a broader window for perfect results. Start early as ginger is soaked in water all day. The gingery water is used to poach the fish, which addresses fishiness, in this recipe from “The Chinese Kitchen” by Lynette Lo Tom (Mutual Publishing, 2015, $21.95), part of the “Hawaii Cooks” series.
- 1 whole 2- to 3-pound fish (moi, kumu, mullet, toau or opakapaka — fish with softer texture recommended; salmon, uhu or snapper also OK but have meatier texture), or 2 to 3 1-pound fish
- 6 inches ginger, peeled, sliced and divided (reserve older, tougher parts)
- Water to cover fish
- 1/2 cup slivered or chopped green onions
- 1/4 cup chopped Chinese parsley
- 1/2 cup peanut or vegetable oil
- 1/4 cup shoyu
Clean fish or double- check that fish cleaned at market is free of scales, then refrigerate.
Fill pot with water. Peel and slice older, tougher parts of ginger and add to water; let soak all day. This poaching water will remove fishiness from the fish. Slice younger parts of ginger into thin slivers. Set aside.
Take fish out of refrigerator about 1 hour before cooking, to bring to room temperature. About 40 minutes before serving time, place ginger and water into large pot or fish poacher. There should be enough water to cover the fish, but do not add fish. Bring water to a boil.
Turn off heat and then place fish in water and cover to seal. After about 20 minutes, fish will be done. (If using a larger fish, about 10 pounds, keep water simmering for 20 minutes.) Check doneness by cutting fish with a knife or fork and checking color near the bone.
Drain and place fish on platter with enough room for sauce. Top with ginger slivers, green onions and parsley.
In small pot, heat oil until very hot. Test by dropping in a slice of green onion; if it sizzles, oil is ready.
Pour hot oil over fish and toppings. Oil will cook toppings, which will season the oil.
Quickly add shoyu to same pot to heat. Pour over fish. Serve immediately. Serves 6.
Nutritional information unavailable.
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