Poached Sea Perch in Broth

I was inspired by the combination of ginger and garlic in Asian cuisine that led me to creating this dish. It is simple to make but I understand that most people may not have these ingredients on hand.

However, when you do, they will definitely get used in other dishes. They are shelf stable except for ginger and garlic, which I freeze. More about that later.

Anyway, this dish has a sweet broth with punch from the chili and is jam packed full of flavour, made in under 20 minutes (excluding the roasted sweet potato and caramelised onion which is optional).

I have made a couple of variations of this dish with different vegetables. Check out my Instagram at @food.bysaba

Poached Sea Perch in Broth

A dish with a sweet broth and a punch from the chili. Jam packed full of flavour, made in under 20 minutes.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Servings 1 person

Equipment

• Pot with Lid
• Wooden Spoon
• Measuring Spoons

Ingredients

  

• 200 g sea perch (see Notes)
• 1 tsp garlic, crushed/minced (see Notes)
• 1 tsp fresh ginger, grated (see Notes)
• 5 tbsp water
• 1 tbsp mirin (Japanese sweet rice wine)
• 2 tsp soy sauce
• 2 tsp butter (salted or unsalted)
• 1 tbsp orange or lemon juice or mix of both (I use a fresh orange/lemon)
• 1/2 tsp fresh chili, chopped (optional)
• 1 Kaffir lime leaf (optional but highly recommended)
• salt (seasoning if required)
• pepper (seasoning if required)

Instructions

 

• Combine all ingredients into the pot (excluding fish, salt and pepper).
• Using the wooden spoon or any mixing utensil, mix through until well combined.
• Place over medium-low heat for approx 2 min until it begins to boil (without the lid).
• Place fish into the pot, slightly reduce heat and cover pot with lid.
• Cook for approx 6 min or until fish is no longer translucent (see Notes). DO NOT STIR!
• Turn off heat and leave to sit with lid on for approx 1 min.
• Carefully place the cooked delicate fish over some veggies in your bowl. Pour the broth into the bowl (you can strain the broth if you like).
• Season with salt/pepper if required and serve.

Notes

• Sea Perch is a delicate fish which cooks really well for this recipe. You can use any other white fish but be careful not to overcook as it can become tough or rubbery!
• One serving of Sea Perch is approx 180-200 g. You may have to cut it to size.
• I always have garlic on hand which is minced and frozen into teaspoon sized cubes.
• I do the same with ginger.  This can last easily for 2 months in the freezer. Tightly wrap to avoid freezer burn.
• I add broccolini to the same pot approx 3 min after adding the fish.  This way, it will finish cooking at the same time as the fish.
• If using brussels sprouts, add with the fish at the same time.
• The image shows the vegetables I use which are:
  • roasted then mashed sweet potato.
  • caramelized onion
  • broccolini
  • garnish with parsley
• If making 2 servings, double the ingredients but the fish cook time may not be exactly double the time.  You’ll have to keep on eye out on the fish and be careful not to overcook.