Water-Oil Poached Bream
The cleaned bream is marinated with wine and salt, then gently poached in a temperature-controlled water-and-oil bath until just done. It is finished with a ladle of seasoned broth and a drizzle of sizzling hot oil, yielding flesh that is fresh, tender, silky, and refreshing.
Ingredients
white bream (cleaned and prepared)
1 about 600g
Shaoxing wine (75g for marinating, 25g for sauce)
100g
fine salt (3.5g for marinating, 2.5g for sauce)
6g
MSG
0.5g
ginger slices (for marinating)
10g
scallion segments (for marinating)
10g
ginger shreds (for garnish)
3g
scallion shreds (for garnish)
2g
chicken broth (for sauce)
250g
water starch (for thickening)
25g
sesame oil (for drizzling hot oil)
25g
peanut oil (for water-oil poaching)
750g
Instructions
1
Step 1
Marinate the cleaned bream with 75g of Shaoxing wine, 3.5g of fine salt, ginger slices, and scallion segments for about 15 minutes to allow the flavors to penetrate. Remove the ginger and scallions, then use a clean cloth to pat the fish dry and set aside.
2
Step 2
Place a pot on high heat, add 750g of water, and once boiling, add the peanut oil to maintain the oil-water temperature at about 90°C (just below boiling). Place the fish in and poach over low heat for about 10 minutes, until the fish floats to the surface.
3
Step 3
Remove the fish and place it on a plate. Take another wok and place on high heat, add the chicken broth, 25g of Shaoxing wine, 2.5g of fine salt, and MSG. Once boiling, thicken with the water starch to make a thin sauce and pour it over the fish. Place the ginger shreds and scallion shreds on top of the fish, then drizzle the heated sesame oil over the ginger and scallion shreds to finish.
