| This dish is almost a staple in Hong Kong. It is very simple, and yet it tastes great. Other than the skin of the fish of course, I can't stand that. Fish is eaten much more often in Asia than America, probably because there is less beef available and it is cheaper. I mix the fish in the rice. Some people don't. Either way, poached fish is a regularly served dinner dish in Southern China. Personally, I prefer beef or chicken, but there's nothing wrong with fish either. The texture of fish is great when cooked properly.
Ingredients
Cooking
- Heat enough water in a pan to cover the whole fish. When it boils, put it in. Cover, bring water to a boil again, and turn off the heat. Leave it there for 15-20 minutes. You know it's done when you can separate the meat from the bone easily.
- Remove to a dish and drain off the water (most of it, not all). Sprinkle the scallions, ginger and soy sauce over the dish.
- Heat the oil until it is smoking. Pour it over the dish.
- Serve it up, hot.
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