This recipe is a versatile and elegant way to highlight the delicate flavors of mild white fish such as lingcod, halibut, or rockfish. Poaching the fish in a fragrant broth of soy sauce, ginger, and green onions keeps it tender, moist, and deeply flavorful. It’s served over a bed of rice, but not just any rice, this one is gently simmered with cardamom, kaffir lime leaves, and whole peppercorns, infusing it with warm spice, citrusy perfume, and a gentle peppery bite. The final flourish is a pour of hot oil over fresh herbs, releasing their aroma in a fragrant sizzle that makes the whole dish come alive.
Method
Pressure cook the rice with 1 cup water, the cardamom, peppercorns and lime leaves on low for 12 minutes. Natural release 10 minutes.
In a shallow pan, add water to just cover the fish. Add the soy, ginger and green onion whites and bring to a light simmer.
Add the fish and cook to 140°F. Move the fish and broth to a serving dish.
Top with thin strips of the green onion greens and the cilantro.
Heat the oil until just smoking and pour it over the fish. It will spatter.
Optional: add pickled chilies. Serve over the rice.
Notes
- Any mild flaky white fish works: halibut, sole or tilapia.
