Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Poached Fish in a Vegetable Broth
Course:
Dinner, Lunch, Main Course, Main Dish
Cuisine:
American, Continental, Fish
Yield:
12
people
Materials
48
ounces
fish (Good Fish to use: Salmon, halibut, cod, sturgeon, or tilapia)
cut into 4 oz portions
6
cups
rice (black thai)
cooked
4
cups
snow peas
julienned
24
ounces
bean sprouts
2
jalapeno peppers
seeded & diced
2
red pepper
seeded & julienned
1
onion
peeled & julienned
1
cup
red cabbage
julienned
1
cup
carrots
julienned
4
tablespoons
garlic
sliced
1
tablespoon
ginger
minced
1
teaspoon
lemon
zest
3
cups
vegetable stock
3
cups
fish stock
1
cup
sherry
1
teaspoon
soy sauce, low sodium
1
pinch
red pepper (crushed)
1
cup
cilantro
chopped
Instructions
In a stockpot, bring to boil fish stock, vegetable stock, ginger, garlic, sherry, soy sauce, crushed red pepper, jalepeno & lemon zest.
Reduce heat to simmer and simmer for 10 minutes.
Cool & hold aside.
Add all ingredients, except cilantro, bean sprouts, cabbage & snow peas, to a baking pan including the stock.
Bake at 300 degrees for 8-15 minutes, depending on type of fish.
Remove fish from pan and add remaining ingredients.
Bringing them to boil.
Place a portion of Black Thai rice on plate.
Place fish on top of rice and spoon sauce & vegetables around the plate.
Serve immediately.