Cantonese poached fish

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A delicious and quick way of cooking flavourful fish is by poaching in a Cantonese sauce rich in chilli and soy sauce. I always leave the seeds in the chillies as I like my food hot!

Cantonese poached fish

2 fish steaks – preferably white and flaky such as snapper, cod, coley, halibut, dorado etc
4 inch knob of ginger peeled and sliced
2 spring onions
1 red chilli, deseeded and sliced
3 cups water
fresh coriander, chopped

sauce

¼ cup light soy sauce
½ teasp caster or palm sugar
½ teasp sesame oil

Heat the sauce ingredients in the microwave for 30 secs or until warm.

Mix the rest of the ingredients in a wok, bring to a simmer, and pop in the fish steaks. Cover so it steams as well as poaching and retains moisture.

Simmer on a low heat until the fish is white and translucent, taking care not to over cook. Take out with a slotted fish slice and pour on the seasoning sauce and as much/little of the cooking sauce as you wish (always good on the rice). Garnish with fresh coriander.

Serve with rice and Vicky’s veg.

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