Easy Thai Poached Fish

Name: Easy Thai Poached Fish
Ingredients: 3 small shallots or 1 small onion, peeled and coarse chopped; 2 inches fresh ginger, peeled and coarsely chopped; 1/2 bunch fresh coriander, with roots, cleaned and coarsely chopped; 2 tablespoons nam pla fish sauce or 1 teaspoon anchovy paste; 1 tablespoon tamarind paste (soaked at least 10 minutes in 2 tbs white or cider vinegar or lime juice) or 1 1/2 tablespoons dark raisins (soaked at least 10 minutes in 2 tbs white or cider vinegar or lime juice); 1 teaspoon dark brown sugar; 2 1 tablespoon Tabasco sauce or 1 teaspoon dried red pepper flakes; 3 cups good quality chicken broth or 3 cups vegetable broth; salt or soy sauce, to taste, if needed; 1 - 1 1/2 lb thick fish fillet, divided in 3 to 6 serving-size pieces (snapper, cod, halibut, bass, haddock, or salmon); Garnish; 2 scallions; 3 tablespoons fresh minced basil; 1/4 cup fresh coriander leaves; 1 teaspoon minced fresh green chilies (optional) or 1 teaspoon red chile (optional); 1 teaspoon very thin sliced or slivered fresh ginger or 1 teaspoon pickled ginger

16 ingredients

8 steps

Ingredients

3 small shallots or 1 small onion, peeled and coarse chopped
2 inches fresh ginger, peeled and coarsely chopped
1/2 bunch fresh coriander, with roots, cleaned and coarsely chopped
2 tablespoons nam pla fish sauce or 1 teaspoon anchovy paste
1 tablespoon tamarind paste (soaked at least 10 minutes in 2 tbs white or cider vinegar or lime juice) or 1 1/2 tablespoons dark raisins (soaked at least 10 minutes in 2 tbs white or cider vinegar or lime juice)
1 teaspoon dark brown sugar
2 1 tablespoon Tabasco sauce or 1 teaspoon dried red pepper flakes
3 cups good quality chicken broth or 3 cups vegetable broth
salt or soy sauce, to taste, if needed
1 - 1 1/2 lb thick fish fillet, divided in 3 to 6 serving-size pieces (snapper, cod, halibut, bass, haddock, or salmon)
Garnish
2 scallions
3 tablespoons fresh minced basil
1/4 cup fresh coriander leaves
1 teaspoon minced fresh green chilies (optional) or 1 teaspoon red chile (optional)
1 teaspoon very thin sliced or slivered fresh ginger or 1 teaspoon pickled ginger

Directions

1

Put first 7 ingredients in blender and process to a puree (use some of the broth if necessary).
2

Add this puree to the rest of the broth in a wide heavy based pan (you will be poaching fish in this pan), bring to a boil, lower heat and simmer 5 minutes.
3

Taste now for seasoning, adding salt/soy if necessary.
4

Optional Extra Step: Sear fish pieces in a separate very hot saute pan in some butter or oil--no more than 30 seconds each side (This adds color and flavor, but isn't strictly necessary).
5

Add fish pieces to simmering (it should be bubbling when you add fish) liquid and poach on slightly lowered heat, turning once, about 5 to 8 minutes total (depends on type and thickness of fish and if you have seared it).
6

Do not overcook!
7

Remove fish and serve in a platter, with sauce poured over the fish.
8

Sprinkle with garnishes.