I’m a vegetarian who eats fish so today I thought I’d show you a really nice, easy poached fish recipe I always enjoy.
A piece of fresh (or frozen) fish (if frozen, defrost beforehand)
Fresh ginger, chopped
1 tablespoon honey
Summer salad with vinegarette
Cucumber (if you have or want it)
Olive oil (I don’t usually like vinegarette but I recently went to the Martinborough fair and bought myself a nice olive oil from one of the local olive groves and it’s the best thing I’ve ever done. It made SUCH a difference to the vinegarette, it’s very much worth it if you can find a high quality olive oil. If not, extra virgin olive oil will be fine but I really recommend a high quality oil, mine was only $6 for a small bottle of Molive Gold at the fair).
Preheat oven to 150 degrees Celsius.
In a bowl, add 5 tablespoons of soy sauce. (More may be added later, this recipe is all about flavour balance so it’s important to taste with every new flavour you add to ensure the flavours complement each other perfectly and nothing overpowers anything else.)
Next, add a tablespoon of honey and mix it til it’s incorporated into the soy sauce. Add lemon. Taste to check the flavour balance. If it tastes too sweet, add more soy sauce, if it’s too salty, add more honey.
Add garlic and ginger, stir. Taste again. (Doesn’t have to be a big taste, I usually just dip a finger in and that gives me the general idea.)
Add chopped spring onion and chilli flakes. Stir. You know the next step: TASTE.
Grease tin foil with butter. Place the fish onto the greased tin foil.
Spoon the marinade over the fish. You don’t have to use all of it, try and use most of the garlic/ginger/spring onion but it doesn’t need a lot of liquid. (If you’re making more than one piece of fish, wrap each piece individually in it’s own tin foil package with marinade.)
Fold the tinfoil over the fish. Fold the long parts first then the short folded on top.
I folded mine wrong, as you’ll see in the pictures but just take my advice, fold the long sides then the short sides otherwise some of the juice spills out.
Put your fish package on a baking tray and into the oven.
The cooking time is SUPER important so listen closely. Use a timer or stopwatch or clock, or whatever. Cook for 5 minutes. Take the fish out of the oven and unwrap the package. If the fish is white and falls apart easily when touched with a knife, it’s done. If it’s a thicker piece of fish, it may need more time (it may still be pink). Give it another 2 minutes if that’s the case. 8 minutes should be the very very limit the fish will need to cook for. You do NOT want to overcook the fish, it will be dry and disgusting (the flavour will still be amazing though!)
Meanwhile, (But don’t lose track of time!) it’s time to make your side salad.
Chop your lettuce, tomatoes and spring onions.
Add one part vinegar to three parts oil into a bowl (for example, I used one teaspoon of balsamic vinegar to three teaspoons of Molive Gold olive oil). Whisk til the mixture has emulsified (or the vinegar and oil have combined, but fair warning, if you leave the mixture too long, it will separate again and you’ll have to whisk it again). Taste, then add salt and pepper if you feel it needs it.
Place your salad onto the plate and drizzle a few teaspoons of vinegarette over it.
When the fish is cooked, place it on the other side of the plate (presentation is EVERYTHING, guys) and spoon a little of the remaining marinade over it.