![]() ![]() Oil will cook toppings, which will season the oil. Test by dropping in a slice of green onion if it sizzles, oil is ready. Top with ginger slivers, green onions and parsley. (If using a larger fish, about 10 pounds, keep water simmering for 20 minutes.) Check doneness by cutting fish with a knife or fork and checking color near the bone.ĭrain and place fish on platter with enough room for sauce. After about 20 minutes, fish will be done. Turn off heat and then place fish in water and cover to seal. There should be enough water to cover the fish, but do not add fish. About 40 minutes before serving time, place ginger and water into large pot or fish poacher. Take fish out of refrigerator about 1 hour before cooking, to bring to room temperature. Slice younger parts of ginger into thin slivers. This poaching water will remove fishiness from the fish. Peel and slice older, tougher parts of ginger and add to water let soak all day. 1/2 cup slivered or chopped green onionsĬlean fish or double- check that fish cleaned at market is free of scales, then refrigerate.įill pot with water.6 inches ginger, peeled, sliced and divided (reserve older, tougher parts).1 whole 2- to 3-pound fish (moi, kumu, mullet, toau or opakapaka - fish with softer texture recommended salmon, uhu or snapper also OK but have meatier texture), or 2 to 3 1-pound fish.The gingery water is used to poach the fish, which addresses fishiness, in this recipe from “The Chinese Kitchen” by Lynette Lo Tom (Mutual Publishing, 2015, $21.95), part of the “Hawaii Cooks” series. Start early as ginger is soaked in water all day. While lots of folks steam whole fish, gentle poaching produces a delicate texture and a broader window for perfect results.
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