Asian poached fish with peppers



Prep-ahead mise-en-place



This is such a great non-recipe.  It works with whatever you've got on hand in the way of fish, aromatics, poaching liquids and vegetables.  I do always use bell peppers, but you could use anything that will steam fairly quickly...bok choy, thin sliced carrots, frozen broccoli or peas.  And it's crazy-fast to make, even if you don't prep ahead.

If you don't happen to have sake or mirin hanging around your pantry, substitute dry sherry, dry vermouth, plum wine, plain ol' white wine, vegetable or seafood stock.  I've made this dish with combinations of all these substitutions and it's still great.  As long as you wind up with 1 1/2 cups of flavorful poaching liquid, you're good! 

This doesn't really lend itself well to freezing ahead, but you can measure and combine the poaching liquid ingredients ahead of time and slice the bell peppers in advance as well.  I'd even do that as early as Sunday afternoon, fridge everything in sealed containers and cook as late as Thursday or Friday.  Even if the peppers get a little limp, it's ok because they're going to get steamed anyway.  I spent about 15 minutes this morning locating the recipe, rounding up the ingredients, finding clean bowls to stash everything in, slicing, chopping and measuring.  That's 15 minutes I don't have spend tonight...awesome!



Asian Poached Fish with Peppers
Makes 3-4 servings

1 lb. mild white fish (tilapia, flounder, cod, pollock, trout)

1/2 cup water

1/4 cup soy sauce

1/2 cup sake (or sherry, vermouth, plum wine, stock, white wine)

1/4 cup mirin (or sherry, vermouth, plum wine, stock, white wine)

1" piece of ginger, unpeeled and sliced thickly (or 2 garlic cloves, sliced)

2 bell peppers (any color), sliced

Bring poaching liquid to a boil in a large skillet.  Reduce heat to medium, add fish, cover and simmer 5 minutes, occasionally shaking pan to splash liquid over top pieces of fish.  Add bell peppers and simmer another 5-7 minutes.  Serve in bowls with the broth.

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