Fish fillets in master stock recipe
Fish Fillets in Master Stock recipeThis article was published by: Matthew
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Recipe introThis recipe for Fish Fillets in Master Stock is a delightful and flavorful dish that will impress your guests. The fish fillets are cooked in a fragrant master stock, which infuses them with a combination of aromatic spices and herbs. The result is tender and succulent fish fillets that are bursting with umami flavors. Serve this dish with steamed rice or noodles for a complete and satisfying meal.
Keywords: fish fillets, master stock, recipe, flavorful, umami.
Fish fillets in master stock recipe details
|4||fish fillets, 4 x 100 g, e. g. salmon, blue eye, barramundi, ocean trout|
|200 g||baby bok choy|
|For the Stock:|
|180 ml||rice wine, shao hsing|
|120 ml||dark soy sauce|
|60 ml||light soy sauce|
|100 g||brown sugar|
|4 clove(s)||garlic, crushed|
|60 g||ginger, sliced|
|6||spring onions, cut into 6 cm length|
|¼ tsp||sesame oil|
|2||strips fresh orange peel, 1 cm wide|
InstructionsHeat stock ingredients in an about 28 cm wide pan/pot and bring to the boil. Reduce heat and simmer gently for about 45 minutes.
Cut a piece of baking paper to the size of the pan.
Put fillets into simmering stock and cover the surface with the paper. Make sure it is fully submerged. Poach fish for 2 minutes and remove pan from the stove. Allow fish to steep in the stock for about 5 minutes to complete the cooking process.
Meanwhile separate bok choy leaves and wash. Blanch for 30 seconds and drain.
Serve fish immediately with bok choy and master stock.
ca. 10 min
Grade of difficulty:
Calories per portion:
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