Simple soy-poached fish
Years ago, I didn’t know where to start when it comes to cooking fish. I was intimidated about buying it and didn’t know the first thing about cooking it. I came across a poached fish recipe from a trusted food writer that seemed simple enough, and that’s all I needed to start getting comfortable with fish.
I was surprised at how quickly fish cooked and how forgiving fish can be, especially when you poach it. I always saw it as a super finnicky protein, but I was wrong. This is such a fantastic weekday meal because it literally cooks up in 10 minutes.
Choosing fish. The first hurdle to cooking fish was how to choose fish. I knew what to look for when it came to fruit and meat, but when it came to fish, I didn’t know where to start. When you’re looking at fish filets through the glass, you can’t smell them, and there isn’t really a great way to know how fresh it is. The rule that’s been working for me is to buy fish from a location that has a lot of turnover. And for me, that’s usually my Asian grocery store or Whole Foods.
Simple soy-poached fish
Serves 2
Ingredients:
1/3 cup soy sauce
1/3 - 1/2 cup water
2 tsp sugar
1 and 1/2 lb. thick white fish filet (cod or halibut)
Optional ingredients:
Gochugaru (Korean red chili flakes)
2 cloves garlic, minced
1 lb preferred mushroom, roughly chopped
6 scallions, trimmed and cut into 2-inch length pieces
Directions
Combine soy sauce, water, sugar and any optional ingredients in a skillet large enough to hold the fish. Turn heat to medium-high and bring to a boil.
Add the fish skin-side up, and adjust the heat so the sauce is simmering (not boiling furiously). Cook 6-8 minutes, turning once or twice to coat the fish in the sauce until it is cooked through.
Serve with white rice, spooning sauce all over.
Allergens: fish, soy, wheat
For wheat-free, use tamari
