Try this Thai-inspired poached fish with
stock, ginger and basil to get the essence of Southeast Asian
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.