Maybe you have to be Chinese to get a thrill out of poaching a fish. So fresh, so healthy - and very easy to wash the pot. Water, water, water, that's all you need, gently rolling around with the fish. Oil, ginger, lots of ginger and big black peppercorns and scallion (the rotten long green part no one wants to eat).
I've had my fish poacher for 19 years, tucked away in boxes during moves and remodelling. Goo Ma gave it to me for my wedding gift - registered at Macy's. Only she didn't get me the exact fish poacher I registered for. She probably got me a cheaper one on Delancy St, somehow it wasn't right. Nevertheless 19 years later with a brand new kitchen and love for fresh fish without having to scrub a pot for a fried fish, I LOVE MY FISH POACHER. I love it with parsley (cilantro), sizzled french-fried ginger, little hot green peppers, soy sauce & oil. Stripped bass is my current most poached fish, just seems to look the freshest (or yellow pike).
Sea bass and porgies, a staple of my childhood are still pan-fried/braised with tomatoes and brown bean sauce and tomatoes (& sometimes tofu is Jake isn't eating with us). I cut in strips and usually pan fry my grey sole, the fish with eyes on one side only and we fight to rip out and eat the roe.
The fish cheek is always reserved for my baby Jake, with love. Who knew a person could get such a kick out of a stupid fish.
Intuitive, Independent, Invincible, Frequent traveler, lover of life.
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