Try this Thai-inspired
poached fish with stock, ginger and basil to get the essence
of Southeast Asian cooking.
Perfect
Poached Fish with Ginger and Basil
4 garlic cloves, minced
2 tablespoons minced and peeled gingerroot
1 cup chicken stock
1 cup white wine
1/2 bunch of basil, minced - divided use
20 ounces firm fish steaks
- In a deep skillet, combine
garlic, ginger, stock, wine and half the basil. Bring to a near
boil; reduce to a very low simmer. Add fish and cover. Poach
for 10 minutes per inch of thickness until fork flaky.
- Remove fish to a serving
platter or individual plates and cover to keep warm.
- Raise heat and cook poaching
liquid at a steady, high simmer (do not boil ) until reduced
by half. Strain and serve over fish. Garnish with reserved chopped
basil.
Makes 4 servings.
