Steep-Poached Whole Fish

Name: Steep-Poached Whole Fish (白水魚)
Yield: It would serve 4 people as a main course with vegetables.
Cuisine: Chinese
Ingredients: 1 sea bass, striped bass, or white-fish, about 3 pounds; Chenkong or red-wine vinegar; Minced ginger soaked in 2 to 3 tablespoons white wine; Sesame oil; 3 tablespoons oil; Light soy sauce; 4 large slices peeled ginger, each about ⅛ inch thick; 1 large whole scallion, cut in two; Horseradish, hot mustard, hot bean sauce, or chili-pepper oil; Finely chopped coriander

白水魚

Preparation info

It would serve
4
people as a main course with vegetables.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

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.

Ingredients

Asia
China
Fish course
Pescatarian
Spicy

Ingredients

Method