Ingredients:
15 sprigs fresh cilantro, torn in half
1 inch long piece fresh ginger, lightly smashed with the flat side of a knife
2 garlic cloves, peeled
4 scallions, cut into thirds
3 tablespoons peanut oil
2 teaspoons salt
3 tablespoons sugar
2 tablespoons gin
1 1/2-2 lbs fresh fish fillets ( trout, striped bass, red snapper, catfish)
2 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
1 tablespoon dry sherry
1/2 teaspoon rice vinegar
1 pinch ground pepper
2 tablespoons chicken stock
2 tablespoons peanut oil
2 tablespoons fresh ginger, julienned
2 scallions, white parts only, cut into 1/2 inch long julienne
Directions:
Combine poaching liquid ingredients with water to bring the mixture within 1 1/2 inches from top of fish poacher, Dutch oven or lidded pan. Bring to a boil and boil for 5 minutes.
Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes.
Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside.
Transfer fish to warmed platter. Discard poaching liquid.
Heat peanut oil in a wok or large nonstick skillet over high heat. When a wisp of smoke appears, add ginger and scallions. Cook, stirring and shaking for 1 minute; add sauce. Once sauce boils, pour contents of pan over fish. Serve at once.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.