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
• 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

Main Ingredient: Snapper
Preparation Method: Poached/Simmered
Cuisine: Chinese