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West Lake Fish
Gentle poaching cooks freshly-caught fish perfectly, finishing with a soy/garlic/ginger/sake sauce.
Prep Time: 00:10
Cook Time: 00:10
To Poach Fish
3/4 pound of very fresh fish (whitefish, flounder) with skin, if possible
1 scallion, halved lengthwise
1 quart water
1/4 cup sake or sherry
1 teaspoon each minced garlic and ginger
1 tablespoon sake
1 1/2 tablespoon soy sauce
1 tablespoon each rice vinegar and balsamic vinegar
1 tablespoon coconut sugar
6 t chinese chicken stock (see recipe on this site)
1 teaspoons cornstarch, potato starch, or arrowroot flour mixed with tablespoon water
1 tablespoon peanut oil
slivered scallion for garnish
1Bring water and sake or sherry to boil in a pan large enough to hold the fish without folding or bending it.
2While waiting for water to boil, line up sauce ingredients in the order they will be added to the pan: minced garlic and ginger; one container with sake, soy sauce, vinegars, coconut sugar, and stock; cornstarch and water combined.
3Heat oven to 200º. Place a plate to hold poached fish in the oven to warm.
4When water boils, add sliced scallion and sliced ginger to water.
5Add fish to water and remove from heat; cover. Fish will be ready in 1 to 2 minutes. Check fish; it should no longer be transparent. Gently lift it from the water and put on the plate, covering with another plate. Turn oven off, but keep fish between two plates in the warm oven.
6Heat a small flat-bottomed skillet over medium-high heat. When pan is hot, add peanut oil. When oil is hot, add minced garlic and ginger; stir-fry 30 seconds, then add combined sherry/soy sauce/etc.
7Bring the mixture to a boil. Slowly add cornstarch/water mixture in a stream, stirring continuously. After mixture is incorporated, reduce heat to simmer stirring until mixture thickens.
8Plate fish (one portion per plate), and gently pour sauce over with a tablespoon, approximately 2 tablespoons of sauce per fish filet. Additional sauce can be added to a stir-fry for flavor.
Serve with rice or Cauliflower Fried Rice.
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