Poached Fish With Spring onions
This Oriental-inspired dish is not only extremely healthy but also has a very delicate balance of flavours. It makes a light summery dinner without loading up on too much fat or carbs. I would suggest any mild white fish for the recipe though Salmon works well too.
Ingredients:
- 250g River Sole Fish cut into Fillets.
- 4 Spring Onions
- 2g Ginger
- 1 Clove Garlic, Crushed
- A handful of Fresh Coriander Sprigs
- Lemon Zest
- 5ml Soy Sauce
- 10ml Sesame Oil
- 50ml Rice wine/ White Wine
- 100ml Water
- Salt
- Crushed Sichuan Pepper
Method:
- Finely Chop the Spring onions & Ginger.
- In a Saucepan, Heat the Sesame oil & lightly Sauté the Garlic, Ginger & Spring onions.
- Deglaze with the wine & then place the fish fillet on top of the sautéed onions.
- Add water to partially steep the fish. Add lemon zest, Salt & Sichuan Pepper.
- Cover the pan & cook for 8 minutes.
- Transfer the Fish with all it’s juices to a shallow bowl & top with Coriander.
- Best had on its own or with Quinoa or Red Rice.