Poached Fish in a Vegetable & Cilantro Broth

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Servings 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

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