There are people who like ginger, and there are those who don’t. Both are within the bounds of normalcy. But then there are people who like ginger beyond all reason and sense. My husband is one of them. He is not satisfied with a ginger-flavor suffusing the food; it must have that, and also ginger sticks in addition, so he can actually taste it.
It’s pathological, as Donald Trump might say.
So if there is anyone in your life with a similar addiction, here is a recipe to finally satisfy them. And stop them complaining! That alone is worth the price of a good piece of fish.
To everyone’s astonishment (and relief), this meal actually has more to it than just ginger. The base is a poached fish: it could be halibut, or cod, or other white fish. Most people recommend very subtle accoutrements for poached fish in order to not drown out its mild flavor; but that is not what I did. As is my wont, it is often the seasoning that is the highlight of a meal, and the poached fish performs the function here of a nice inoffensive background.
Now for the seasoning. For this dish, I used two dressings, layered one on top of each other. Both use elements from the sort of Pan-Asian cuisine that is popular here in California, with flavors of sesame and soy.
Both dressings use the same trio of scallions, chilies and ginger. The first dressing, which is simmered in soy, has these items minced fine (on the left). While the second dressing, which is fried in sesame oil, has the chilies whole and the ginger in long sticks (on the right).
The poached fish, with both dressings layered on, makes a wonderful side for rice.
The fish, as it poaches:
Here is what the soy dressing looks like, as it cooks:
Poached fish with sesame-soy-ginger dressing
- 1 lb fish fillet (halibut, cod, snapper, etc.)
- Half a cup of water
- Quarter teaspoon salt
- Dressing 1 (soy-based):
- 2 tablespoons soy sauce
- 2 tablespoons white wine
- 1 teaspoon sugar
- white part of about 3 scallions, sliced thin
- 2 small red chilies, minced
- Half inch piece of ginger, minced
- Dressing 2 (sesame oil based):
- 1 tablespoon roasted sesame oil or plain sesame oil
- 2-3 red chilies, whole
- Half inch piece of ginger, cut into long sticks
- Green part of about 3 scallions, sliced thin
Heat water with salt added to about 160ºF (a simmer, less than a boil). Place the fish in it and poach for about ten minutes.
Meanwhile prepare the soy dressing. In a small pot, combine the ingredients and bring to a boil. Lower to a simmer and let it reduce by about half.
Once the fish is done, place it in the serving platter. Pour the soy dressing over to cover it everywhere.
Heat the sesame oil until it shimmers. Fry the ginger sticks and red chilies until the chilies darken and the ginger sticks shrivel a bit. Pour the hot sesame oil over the fish evenly all over it. Cover with the green scallion garnish. Serve with rice on the side.
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Reblogged this on Chef Ceaser and commented:
Use a Kosher Fish