Ingredients:
Serves 1
1 fish fillet 1 tbsp minced spring onions
½ tbsp crushed fresh ginger ½ tsp black pepper
Vegetable oil 2 cups chicken broth
1 tbsp soy sauce 2 tbsp fresh peas (cooked)
1 tbsp wine 1 tbsp vinegar
A pinch of salt 1 tbsp liquid corn flour
1 tsp sesame oil
1 thinly sliced onion 1 crushed garlic
Method
1. Heat vegetable oil in frying pan large enough to accommodate the fish and add the garlic, ginger and the sliced onions. Sauté them for a few minutes until they become translucent but not brown.
2. Add the chicken broth, black pepper, soy sauce, peas, wine, and vinegar and bring them to a boil. Add the liquid corn flour and taste. It should be a bit on the salty side SINCE THE FISH HAS NO SALT.
3. When boiling add the fish and MAKE CERTAIN THAT IT IS FULLY IMMERSED. Poach for about 4 minutes at the most, depending on the thickness of the fish.
4. Remove the fish to a serving plate and gently pour over the sauce.
