Cantonese-style Poached Fish
Kids love it, and only takes 10 minutes or less!
- 1 lb Black cod, Flounder, or Halibut
- 3 stalks of scallions on a bias, sliced, including firm green stalks
- Handfull of handpicked cilantro leaves, plus a some nice sprigs for garnish
- 1/2" slice of ginger, chopped
- 1/4 cup Mirin (sweet Japanese rice wine)
- 1/4 cup good soy sauce (Kikoman is fine)
- 1/4 cup peanut oil
- Ground white pepper
Put fish in saucepan with tightly fitting cover. Pour Mirin over fish. Marinate in fridge while you prep other ingredients. Take saucepan out of fridge and poach fish on medium burner for about 5 minutes or till just done (cook more if it doesn't break apart when you push it around a bit). Meanwhile, heat soy, oil, half of scallions (including all dark green parts), half of cilantro and pepper and bring to boil. Take off heat. Put chopped ginger into a garlic press and squeeze out all the juice and anything that comes through press and stir into sauce. Pour sauce over fish. Sprinkle rest of cilantro and scallion on top, plus the sprigs. Serve with rice. Nice when accompanied by sautéed shitakes, asparagus, snow peas or anything else!
Put fish in a nice dish that will fit in microwave and be used for serving. Pour mirin on top. Marinate in fridge while prepping other ingredients. Take fish out of fridge, turn over, seal tightly with Saran Wrap and microwave for 4 minutes on high. Pour sauce over fish.