Poached fish with ginger & sesame

Poached fish with ginger & sesame broth

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(3 ratings)

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Cooking time

Prep: 8 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Poach your favourite white fish in a light Asian-inspired broth and serve alongside healthy green broccoli, Chinese cabbage, soya beans and spring onions

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
247
protein
40g
carbs
6g
fat
6g
saturates
1g
fibre
5g
sugar
1g
salt
0.7g
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Ingredients

  • 500ml weak fish stock
  • 1 tbsp rice wine vinegar
  • 2 slices ginger
  • 2 garlic cloves, shredded
  • 85g frozen soya beans or peas
  • 100g Tenderstem broccoli, halved if large
  • 4 Chinese leaves, sliced, or 1 small pak choi
  • 3 spring onions, sliced at an angle
  • 2 chunky white fish fillets, such as haddock or sustainable cod
  • few drops sesame oil
  • ½ - 1 tsp toasted sesame seeds

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Method

  1. Pour the stock into a deep sauté pan or wok with the vinegar, then add the ginger and garlic. Cover and cook for 5 mins to allow the flavours to mingle.
  2. Add the soya beans, broccoli and the fleshy part of the Chinese leaves, then place the spring onions and fish on top. Cover and cook for 4-5 mins more until the fish just flakes. Carefully lift the fish off, discard the ginger, and stir in the remaining Chinese leaf and the sesame oil. Ladle into bowls, top with the fish and sprinkle with the seeds.

Recipe from Good Food magazine, February 2014

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Comments

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cshobbs's picture
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This is OK but nothing special. Rather disappointing, given that it looks very attractive in the photo. I agree with the comments below about the broth.

lostkat's picture
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Well the fish was nice and tender and the vegetables were perfectly cooked, but the broth was largely tasteless. I was really excited about this meal. It looked lovely and fresh and I was expecting some nice subtle aromatic flavours. I was left pretty disappointed.

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