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| Recipe Name | Poached Halibut in Hot and Sour Broth |
| Description | Serves four. Set a mound of white or brown rice into the broth with the fish. |
| content | 2 Tbsp. soy sauce
4 halibut fillets, 1/2 lb. each (about 1 inch thick)
1 quart low-salt canned chicken broth
1/4 cup honey
3 Tbsp. tomato paste
2 1/2 Tbsp. cider vinegar
12 quarter-sized slices fresh ginger, cut into thin strips
1/4 tsp. Tabasco
1/4 cup sliced scallions (greens included)
1/4 cup chopped fresh cilantro
Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate.
In a 12-inch saute pan, combine the chicken broth, honey, tomato paste, vinegar, ginger and Tabasco. Bring to a simmer over medium heat and cook gently for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover, and pach gently at a bare simmer over medium-low heat until the fillets are slightly firm to the touch and the centers are almost opaque (make a small slit with a knife to check), 6 to 8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.
Divide the halibut and broth evenly among four shallow bowls. Sprinkle generously with the scallions and cilantro and serve with a spoon for the broth.
Tip: You can substitute cod or any other firm-fleshed fish that has a relatively mild flavor. The cooking time of each fish will vary slightly, so be sure to check the fish for doneness. |
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