Chinese Style Poached Fish Fillets Recipe
Ingredients
| Scallions | 2 | |
| Four quarter-size slices fresh ginger, plus 1 tablespoon minced | ||
| Dry sherry | 3 Tablespoon | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| 3 tablespoons reduced-sodium soy sauce | ||
| Sugar | 3 Tablespoon | |
| Flounder | 4 Large, pounded | |
| Vegetable oil | 2 Tablespoon | |
| 2 garlic cloves, lightly crushed and peeled | ||
| 4 teaspoons cornstarch blended with 2 tablespoons water | ||
| Sesame oil | 1 Tablespoon | |
Directions
1. In a Dutch oven, bring 2 inches of water to a boil. Add the scallions, sliced ginger, and 2 tablespoons of the sherry.
2. Meanwhile, in a small bowl, combine the chicken broth, vinegar, soy sauce, sugar, and remaining 1 tablespoon sherry.
3. Add the fish to the boiling water, cover, and remove from the heat. The fish should be done in 1 to 1 1/2 minutes, depending on their thickness. Gently lift the fillets out, one at a time, with a wide slotted spatula. Drain well and arrange on a serving platter; cover loosely with foil to keep warm.
4. In a small saucepan, warm the vegetable oil over medium heat. Add the garlic and minced ginger, and stir-fry until fragrant, about 30 seconds. Discard the garlic. Add the sherry-soy sauce mixture and bring to a boil over high heat.
5. Stir the cornstarch mixture thoroughly and slowly add it to the sauce, stirring constantly to prevent lumping. Bring to a boil and simmer for 30 seconds. Remove from the heat and stir in the sesame oil.
6. Pour the sauce over the fish and serve hot.
2. Meanwhile, in a small bowl, combine the chicken broth, vinegar, soy sauce, sugar, and remaining 1 tablespoon sherry.
3. Add the fish to the boiling water, cover, and remove from the heat. The fish should be done in 1 to 1 1/2 minutes, depending on their thickness. Gently lift the fillets out, one at a time, with a wide slotted spatula. Drain well and arrange on a serving platter; cover loosely with foil to keep warm.
4. In a small saucepan, warm the vegetable oil over medium heat. Add the garlic and minced ginger, and stir-fry until fragrant, about 30 seconds. Discard the garlic. Add the sherry-soy sauce mixture and bring to a boil over high heat.
5. Stir the cornstarch mixture thoroughly and slowly add it to the sauce, stirring constantly to prevent lumping. Bring to a boil and simmer for 30 seconds. Remove from the heat and stir in the sesame oil.
6. Pour the sauce over the fish and serve hot.
Chef
