Black Bass Poached With Ginger and Scallions
Updated May 1, 2016
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups dry white wine
¼ cup Champagne vinegar
1 medium carrot, coarsely chopped
1 medium leek, coarsely chopped
1 medium onion, coarsely chopped
1 rib celery, coarsely chopped
1 ripe tomato, coarsely chopped
½ teaspoon coriander seeds
½ teaspoon fennel seeds
½ teaspoon whole white peppercorns
½ bay leaf, crumbled
4 cups of water
Salt to taste
1 sprig each fresh dill, basil and mint
8 scallions, split lengthwise
1 whole ripe tomato
1 1 ½-inch piece of fresh ginger, peeled and sliced
4 six-ounce fillets of black bass, with skin
½ lemon, peeled, seeded and diced fine
20 coriander leaves, cut in slivers
Nutritional analysis per serving (4 servings)
16 grams carbs; 136 milligrams cholesterol; 302 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 1609 milligrams sodium; 32 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the wine, vinegar, coarsely chopped vegetables, coriander and fennel seeds, peppercorns and bay leaf in a saucepan. Add water, bring to a boil, season with salt, and simmer about a half hour. Remove from heat, add the dill, basil and mint, and steep the herbs for an hour. Strain the broth and transfer to a deep saute pan large enough to hold the fish in one layer.
- Step 2
Bring the broth to a simmer, add the scallions, tomato and ginger, cook about a minute and remove with a slotted spoon, reserving the liquid. Peel, seed and dice the tomato. Cut the ginger slices julienne style. Set the vegetables aside.
- Step 3
With a sharp knife, lightly score the skin side of the fillets in a crisscross pattern to prevent them from curling. Bring the broth back to a very gentle simmer, place the fish in the broth skin side down and poach until just cooked through, about 5 minutes. Transfer the fish to soup plates.
- Step 4
Bring the broth to a simmer again, spoon some over the fish and top the fish with the scallions, diced tomato, ginger and lemon pieces. Garnish with the coriander and serve. Freeze any leftover liquid for future use.
Private Notes
Comments
There is not enough liquid here to cover a fish in our fish steamer. Add 1or two cups of hot water. It was very good without the leak or herbs. I doubled the onions and added a lot of scallion. It's a good recipe.
Flavorful and delicious, light but satisfying. I was intimidated at first by the steps involved but it was easy enough and the result stellar. Served with steamed broccoli and rice (mixed with a few cilantro leaves).