Cantonese poached fish

Recipes / Fish

Discover the flavours of traditional Cantonese with this delicious poached fish main.

Recipe «Cantonese poached fish» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup Shaoxing rice wine or dry sherry, 12 coriander sprigs, 3cm piece ginger, thinly sliced, plus 5cm piece ginger, finely shredded, 4 green onions, halved, plus 4 green onions, finely shredded, 1.7kg whole coral trout or snapper, cleaned , 1 1/2 tbsp soy sauce, 1 large red chilli, seeded, finely shredded, 1 tsp sesame oil , 2 1/2 tbsp peanut oil, Stir-fried Asian greens and white rice, to serve.

Ingredients:

  • 1 cup Shaoxing rice wine or dry sherry 
  • 12 coriander sprigs 
  • 3cm piece ginger, thinly sliced, plus 5cm piece ginger, finely shredded 
  • 4 green onions, halved, plus 4 green onions, finely shredded 
  • 1.7kg whole coral trout or snapper, cleaned 
  • 1 1/2 tbsp soy sauce 
  • 1 large red chilli, seeded, finely shredded 
  • 1 tsp sesame oil 
  • 2 1/2 tbsp peanut oil 
  • Stir-fried Asian greens and white rice, to serve 

Instructions

  1. Place 3.5 litres water, wine, 6 coriander sprigs, thinly sliced ginger and halved green onions in a large wok and bring to the boil over medium heat. Cut 3 slits into fish on either side then carefully add to liquid, ensuring fish is completely covered (if not, add a little boiling water), and return mixture to the boil. Cover with a lid or foil. Turn off heat and leave fish to finish cooking in residual heat of cooking liquid for 20 minutes or until cooked through.
  2. Ladle off the cooking liquid and discard. Using 2 large spatulas, carefully transfer fish to a large platter with a lip. Drizzle with soy sauce. Scatter fish with shredded onions and chilli. Heat oils in a small frying pan over medium heat until just beginning to smoke. Add shredded ginger. Taking care, immediately pour hot oil over fish. Top with remaining coriander sprigs. Serve with stir-fried Asian greens and rice.