Hangzhou Poached Fish Recipe

Serves/Makes: 6 - 8

Ingredients:

  • 1 whole snapper or rock cod (about 2 to 3 pounds), cleaned
  • 2 green onions, cut into fourths
  • 4 thumb-size slices fresh ginger

  • Seasonings:
  • 1/4 cup soy sauce
  • 3 green onions (white part), slivered
  • 3 thumb-size slices fresh ginger, slivered
  • 1 pinch white pepper
  • 1/2 cup vegetable oil
  • 1 tablespoon sesame oil
  • Cilantro, to garnish
How to cook Hangzhou Poached Fish:
  • Remove fins from fish, if necessary. From head to tail, cut a slash on both sides of fish about 1 inch below the backbone.
  • To poach, heat wok over moderate heat and when hot, and onion and ginger. Stir-fry until fragrant. Pour about 2 quarts water into wok, bring to a boil, then immerse fish (add more boiling water, if necessary).
  • Return to a boil, reduce heat, cover, and simmer for 10 minutes. Turn fish over and boil for about 5 minutes longer. Remove carefully with a spatula and drain well. Place fish on serving platter.
  • To serve, sprinkle seasoning mix all over fish. Heat oils in a small saucepan until hot and just smoking.
  • Quickly pour over the poached fish and garnish with cilantro. Lightly mix pieces of fish with sauce at the table and serve.

Note:

The Hangzhou Poached Fish recipe very easy to prepare and so good!

Comment:

The Hangzhou Poached Fish is a traditional Chinese dish usually is served on Chinese New Year's Eve Dinner.

This recipe for Hangzhou Poached Fish serves/makes: 6 - 8

The Hangzhou Poached Fish recipe is adopted from The Pasadena Star News - Wednesday, February 9, 2005.

Main Ingredient: Snapper (more Snapper recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Chinese (more Chinese recipes)

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