Poached Fish in a Vegetable & Cilantro Broth

Written by
1.4 min read

Poached Fish in a Vegetable & Cilantro Broth

Yield: 12 people


  • 48 oz fish (good choice: tilapia, striped bass, salmon, snapper or halibut) cut into 4-oz portions
  • 6 cups black thai rice cooked
  • 2 jalapeno peppers roasted & seedes removed, julienne
  • 1 red pepper roasted & seeds removed, julienne
  • 1 yellow pepper roasted & seeds removed, julienne
  • 1 large onion julienne
  • 2 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 2 stalks lemongrass, white only minced
  • 3 cups vegetable stock
  • 3 cups fish stock
  • 1 cup sherry table wine
  • 1 teaspoon soy sauce, low sodium
  • 1/4 teaspoon red pepper (crushed)
  • 1 cup cilantro chopped
  • 4 cups snow peas julienne
  • 3 cups bean sprouts


  • Make a poaching liquid by bringing to boil then simmering for 1 hour following ingredients: Jalepeno, red & yellow pepper, onion, garlic, ginger, lemongrass, vegetable & fish stocks, sherry, soy sauce & crushed red pepper.
  • After cooked cool down in an ice bath.
  • When cool place fish in a deep baking pan and cover with liquid.
  • Cook cover in a 350-degree oven for 20-30 minutes or until fish is cooked (time depends on type and thickness of fish).
  • Remove fish and hold on a warm plate.
  • To the broth add cilantro, snow peas & bean sprouts.
  • On a plate or in a large bowl place Black Thai Rice.
  • Place fish on top and spoon some sauce and the vegetables around the plate.
  • Serve immediately
Scroll to Top