Poached fish indoors

[Ron G.]

I have a fish-poacher that I bought mainly for cooking pasta rolls. I'm a seafood-lover, but I've never used it to poach fish.

For some in-doors cooking - I would like some suggestions:

Q1. What do you think is the best kind of fish to cook this way?

Q2. Recipe suggestions?

Thanks

 

[Joe Abad]

Hi Ron... I've poached salmon, trout, rock fish, and striped bass. Any firm fleshed fish will do; pike, trout, etc.

Water, wine, milk alone or with different herbs and spices can be used as the poaching liquid.

Personally I like to do it Asian style. Poaching liquid of water with salt, fresh ginger brought up to a boil them heat lowered or even turned off, fish lowered into liquid and steep for about 15 minutes.

Lift fish from liquid, drain, place on platter, splash a few tablespoon of soy sauce on fish and heat an equal amount of oil until it starts to smoke. Pour hot oil on fish and garnish with chopped green onions or cilantro.

joe