Cantonese Poached Fish

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

The ingredient of Cantonese Poached Fish

• 1 cup 250ml shaoxing rice wine or dry sherry see notes
• 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 to serve
• white rice to serve

The Instruction of cantonese poached fish

• 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
• 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

Nutritions of Cantonese Poached Fish

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post