1. Combine poaching liquid ingredients with water to bring the mixture within 1 1/2 inches from top of fish poacher, Dutch oven or lidded pan. Bring to a boil and boil for 5 minutes. 2. Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes. 3. Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside. 4. Transfer fish to warmed platter. Discard poaching liquid. 5. Heat peanut oil in a wok or large nonstick skillet over high heat. When a wisp of smoke appears, add ginger and scallions. Cook, stirring and shaking for 1 minute; add sauce. Once sauce boils, pour contents of pan over fish. Serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
