Chili Poached Fish in a Long Handle Wok
Fiery Seashell Sensation in a Long Handle Wok
ingredients
- 2 tablespoons cornstarch
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1 pound meaty fish fillet, such as tuna or mahi-mahi, cleaned and cut into even pieces
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon toasted sesame oil
- 2 teaspoons chili sauce
- 2 scallions, julienned, both green and white parts
steps
- 1.
In a shallow dish, combine the cornstarch, sea salt, and black pepper.
- 2.
Dip each piece of fish fillet into the cornstarch mixture, ensuring all sides are evenly coated.
- 3.
Heat your Barebones Long Handle Wok over a live-fire until hot.
- 4.
Carefully place the coated fish fillets into the wok.
- 5.
Bring enough water to a rolling boil in another pot or kettle to completely submerge the fish.
- 6.
Once boiling, pour the hot water over the fish in the wok, fully covering it.
- 7.
Cover the wok tightly with a lid or aluminum foil to steam and poach the fish for 12 to 14 minutes.
- 8.
While the fish is poaching, whisk together soy sauce, honey, apple cider vinegar, sesame oil, and chili sauce in a small bowl.
- 9.
After the fish is cooked, carefully drain and lift it from the wok to a serving dish.
- 10.
Drizzle the prepared sauce over the fish and garnish with julienned scallions.
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