Thursday, February 18, 2010

Poached Grass Fish with Sweet and Sour Sauce

I had a request from a reader to write this recipe after reading the post about the Chinese New Year Feast.  I usually steam fish and this was the first time that I poached the fish.  It turned out the meat was soft like tofu and it was so simple to make!

1 Fish Fillet (rinse and dry with paper towel)
2 slices of Ginger
1 stalk of Green Onion
1 Tbsp of cooking wine

For Sweet and sour sauce:
1 Tbsp of cooking oil
1 to 2 Tbsp Soy Sauce
3 Tbsp Sugar
1 Tsp of wine
1 tsp of cornstarch
Some water
3 Tbsp red vinegar

  1. Boil a pot of water, water level should be enough to cover the fish fillet.
  2. Add gingers and green onion to the boiled water. Add in the cooking wine.
  3. Turn to low heat, make sure the water is not vigorously boiling, wait until only tiny bubbles rise up.
  4. Add the fish fillet, cover and let it cooks for 15 minutes.
  5. While the fish is being cooked, heat a small sauce pan with 1 tbsp of cooking oil.
  6. Add soy sauce, sugar, cooking wine, and cook for 30 seconds.
  7. Mix cornstarch with some water, then add to the mixed sauce and stir to thicken the sauce.
  8. Immediately scoop out the fish carefully with a slotted spoon after 15 minutes and place on a serving plate.
  9. Pour the sauce over the fish and serve while it's hot.

The water temperature is the key in this recipe. The heat must be low and take out the fish right away when it's done.  A smaller size of fillet requires less time to poach. You can substitute any type of fish and adjust the soy sauce to your preferred taste.

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