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Boneless fillet of firm fish
(Blue-eye, thick snapper or Bar cod etc.)
Poaching liquid
1lt.Fish or chicken stock
200ml.Mushroom soy
200ml.light soy
400ml.shaoxing wine (Chinese cooking wine)
1small knob of ginger (approx 1Tbsp.)
3 cloves fresh garlic
100g.yellow rock sugar
1xCassia bark or 1cinnamon quill
Zest of an orange
3 shitake mushrooms
2 whole star anise
Method
Bring all ingredients except for the stock to the boil and simmer for 10 minutes
Add the stock, bring to the boil and simmer for 5 minutes
Set aside
Asian Vegetables
1tbsp.peanut oil
One half-teaspoon sesame oil
2 eschallots peeled and finely sliced
One half of a medium red chilli
1tbsp. Julienne ginger
1tsp.garlic (finely chopped)
4 oyster mushrooms finely sliced
1cup snow pea sprouts
1cup of bean sprouts
1bunch of pak choy
100g.green beans finely sliced
100g. snow peas
Method
Place oils in a wok over high heat
Add, eschallots, garlic, ginger and chilli
Add all other vegetables and cook for 2 minutes
Bring poaching liquid to a gentle simmer in a saucepan or baking dish large enough to lay 4 fish fillets flat
Poach fillets in just simmering stock for 4minutes or until slightly undercooked
To Serve
Place one quarter the vegetables on each plate
Place fish on top
Ladle some poaching liquid over fish and serve.
Garnish with deep fried lotus root
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