Chili Poached Fish in a Long Handle Wok
"Chili Poached Fish Prep time: 10 minutes | Cook time: 12 minutes | Serve 4 2 tablespoons cornstarch 2 teaspoons sea salt teaspoon freshly ground black pepper pound (454 g) meaty fish fillet, such as tuna or mahi mahi, cleaned and cut into even pieces tablespoon soy sauce tablespoon honey tablespoon apple cider vinegar teaspoon toasted sesame oil 2 teaspoons chili sauce scallion, julienned, both green and white parts 1. Mix the cornstarch with the sea salt and pepper. Dip the fish fillet into the cornstarch mixture, and coat the fish evenly on both sides. Gently place the fish in your wok. 2. Bring water to a boil in another pot or kettle. It needs to be enough water to fully cover the fish in the wok. Once the water comes to a boil, pour it over the fish so that it's completely covered. Tightly cover the wok with a lid or alumi- num foil. Poach the fish for 12 to 14 minutes. 3. While the fish is poaching, create the sauce by mixing together the soy sauce, honey, apple cider vinegar, sesame oil, and chili sauce in a small bowl. When the fish is ready, drain it and transfer it to a serving dish, a pour the sauce over the fish, and garnish it with the julienned scallion."
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11/15/2023lexduesler
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