Ginger Poached  Fish

            Poaching broth:
            1 c. white wine
            1 cup chicken broth, or water
            2 tablespoons sliced  ginger
            3 lemons, limes or mix, quartered
            1 shallot, chopped
            5 cloves garlic

            as many boneless, skinless filets
            as will fit in a single layer in your
            poaching pan. (suggestions: not frozen. 
            alaskan halibut, trout, salmon, sand dabs, 
            tilapia)

            1/2 tsp sesame oil
            2 chopped green onions
            ground white pepper
             salt

    

    Put the poaching ingredients into a non-reactive pan (enamel, 
    teflon, not cast iron, copper  nor aluminium) and bring 
    to the boil for 5 minutes.  Turn down  the heat, gently 
    lay the (salted and peppered) fish on top of the
    veggies.  Cover, tightly, and poach for 7 minutes.  Check 
    to see if fish flakes - If  it doesn't, gently turn it over 
    and poach for 2 more minutes. Check again.
    When done, remove from poaching liquid with slotted spoon, 
    and place on serving plate.  Salt and pepper again, garnish 
    with the green onions and light drizzle of sesame oil.  
    You could add cilantro.  A lot of people would.

		

last modified 7/30/99