Luscious & Creamy Poached Fish with Ginger & Scallions
How to make Poached Fish with Ginger & Scallions | Poached Basa with Ginger & Scallions?
Poached Fish with Ginger & Scallions, Poached Basa with Ginger & Scallions – Easy, Luscious & Creamy. A nutritious and flavoursome poached fish recipe that works with any in-season white fish.
While this recipe works well with any white fish, I have used basa fish for this. So, essentially this is Poached basa with Ginger, Scallions and Mushrooms.
This is a very aromatic but delicate tasting, healthy poached fish recipe. Like most Chinese dishes the work is in the preparation of the same.
Basa (Pangasius bocourti) is a species of catfish in the family Pangasiidae. Basa are native to the Mekong and Chao Phraya basins in Mainland Southeast Asia.
Poached basa is an excellent source of high-quality protein and healthy fats like omega-3 fatty acids.
It is cheap as compared to other white fish and has a mild taste. Its flaky, firm texture makes it popular worldwide.
How do I poach a fish?
Perfect poached fish is unbelievably tender and melts in your mouth but, it is not really the fanciest, complicated, or the nicest way to cook fish.
The process to perfect poached fish is to cook it gently over low heat. You should not bring your poaching pan to a boil, or even a simmer for that matter. Simply maintain the heat at low.
The temperature range for poaching is 85-95 °C. The poaching liquid may be a broth or a salted water, seasoned with some aromatics.
You can simply boil this liquid to infuse flavours and then turn the heat on slow letting the fish poach cook below the boiling point.
Can I poach frozen fish?
Always defrost the fish fillets before poaching. You should simply place the frozen fish fillet in cold or room temperature water to thaw slowly for about 30 minutes to an hour.
Warm water is recommended because the fish begins to cook in warm or even hot water and later decomposes easily.
What kind of fish can I poach?
Fish that are lean and flat hold up well when poached. Fish like Tilapia, basa, cod and red snapper best suit this style. Poaching is also one of the healthier methods of cooking fish, as little if any fat is required in the poaching process.
Fillets cook quickly, and evenly, and produce amazing results with very little effort. Catfish, bass, bream, brill, lemon sole, tilapia, basa, cod, plaice, ling and pomfret are good choices.
If you’re poaching fish with white flesh, then the finished result should be pearly white too. Else, the fish may be off. If the fillet develops a yellow hue after steaming, then the fish is no good: the taste will be compromised.
Poached Fish with Ginger, Scallions and Mushrooms | Poached Basa with Ginger, Scallions and Mushrooms
Get your ingredients ready to make Poached Fish with Ginger, Scallions and Mushrooms | Poached Basa with Ginger, Scallions and Mushrooms
Bring two cups of water to boil and boil the mushrooms for about 6 minutes.
In a separate bowl mix together: sugar, soy sauce, apple cider vinegar & sesame oil.
Add additional water to the mixture so that when you pour it into the pan it covers 3/4 of the fish. Use the remaining hot water the mushrooms were boiled in in.
Make a bed with vegetables in the pan.
Make a bed of vegetables for poaching
Place the basa or any white fish fillet on the bed of vegetables to set it for poaching.
Place the white fish fillet on the bed of vegetables
Add the sauce mix from 1. Set the pan for poaching the fish on medium low heat. This will take about 8-10 minutes.
You don’t want to overcook the fish. As soon as the flesh on the fish turns white and is easily cut thru it’s done.
Set the pan for poaching the fish
Poached basa fillet after poaching. Remove the fillet to a serving plate and save the poaching liquid.
Poached basa fillet after poaching
Your poached fish or poached basa or poached catfish is ready. Garnish it the poaching broth with some sesame seeds and serve immediately.
Poached fish or poached basa or poached catfish
Serve poached basa with ginger, scallions and mushroom hot with the poaching broth. it will be liquidy but highly nutritious. To thicken it, simple add a tablespoon of cornflour slurry.
You can even serve the poached basa over a bed of steamed rice with the poaching liquid as sauce.
Poached fish with ginger, scallions & mushrooms
Tools & Equipment Used For This Recipe
FINALLY, TO SUM IT UP
Poached fish or poached basa or poached catfish
Poached Fish with Ginger & Scallions, Poached Basa with Ginger & Scallions – Easy, Luscious & Creamy. A nutritious and flavoursome poached fish recipe that works with any in-season white fish.
While this recipe works well with any white fish, I have used basa fish for this. So, essentially this is Poached basa with Ginger, Scallions and Mushrooms.
Basa (Pangasius bocourti) is a species of catfish in the family Pangasiidae. Basa are native to the Mekong and Chao Phraya basins in Mainland Southeast Asia. Basa is an excellent source of high-quality protein and healthy fats like omega-3 fatty acids.
It is cheap as compared to other white fish and has a mild taste. Its flaky, firm texture makes it popular worldwide.
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