CHICOPEE, Mass. (Mass Appeal) Get your year started off right with a healthy dish. Joining us now is Personal Chef Bill Collins from ChefBill.com showed us how to make ‘Haddock Poached in Ginger’.
Haddock Poached in Ginger
- 2 tablespoons canola oil
- 1 garlic clove, peeled and minced
- 2 1/2 tablespoons ginger, peeled and minced
- 3/4 cup fish stock (bottled clam juice is fine too)
- 1/4 cup soy sauce
- 1/4 cup white wine
- 1 1/2 pounds fresh haddock
- In a large skillet, over a medium heat, add the oil. Add the garlic and ginger. After 20 seconds, add the stock, soy sauce, and wine. Bring to a boil, and simmer, covered, for 5 minutes. Season to taste with salt and pepper. If the mixture is too salty, add more stock.
- Place the filets in the liquid, and poach, covered, until the filets are cooked through, approximately 7-10 minutes.
- Serve with rice.
- Makes 4 servings
- Catfish, cod, tilapia, and other mild white fish work well too.
- As a general rule, cook the fish for approximately 10 minutes for every inch of the fish’s thickness
- ½ cup cider vinegar
- ½ cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 large carrots, peeled and cut into ¼” matchstick
- 2 red peppers, cut into ¼” slices
- 1 onion, peeled, cut in half, and cut into ¼” slices
- small pinch of red pepper flakes
- In a small non-reactive saucepan, combine the vinegar, water, sugar, salt, and red pepper flakes. Bring to a boil. Once the sugar has dissolved, simmer for 2 minutes
- Add the carrots, pepper, and onion to the vinegar mixture, and simmer for 1 minute.
- Cool the mixture to room temperature, in the saucepan.
- Refrigerate for up to two weeks
- Serve at room temperature, or chilled.
Makes aproximately 3 cups