Poached black bass

Ginger - Part 2.

Fresh and fragrant.

Ingredients (serves 2):
1 black bass, cleaned and scaled
1 piece 2.5cm fresh ginger, peeled and julienned
2 green onions, thinly sliced, with the white parts separated from the green ones
1/3 cup Shaoxing rice wine
1 tbsp soya sauce
1/2 tbsp oyster sauce
1 tsp sesame oil

Method:
1. Make three diagonal slits on each side of the fish. Place it on a dish and rub the ginger over the body and into the cavities and slits.
2. Place the white parts of the green onions over the fish and into the cavities.
3. Whisk the rice wine, soya sauce, oyster sauce and sesame oil into a small bowl. Pour the marinade over the fish. Cover and leave it in the fridge for 45 minutes.
4. Place the fish and the marinade in a large wok. Add water to cover the fish.
5. Simmer over medium heat for 15 minutes until the fish is just cooked through.
6. Ladle some poaching liquid over the fish.

Tips:
Use fish stock or wine instead of water to poach the fish for a stronger flavour.

Recipe source: Simply Her magazine (Oct 2008)