4people as a main course with vegetables.
By Irene Kuo
Steep-poaching is a simple but marvelous method for capturing the natural flavor of a fish. The fish is put into boiling water and then steeped instead of simmered until done. It is served with a variety of seasonings in separate cups—they lend that special touch which makes eating a plain fish colorful. Szechuan Eggplants would go beautifully with this.