Rice, Poached Fish & Sorrel Sauce

Updated at: Sun, 05 Nov 2023 14:01:36 GMT

Step 1

For the sauce take some butter, shallots, salt and pepper. Cook the shallots with no color. Add some vinegar. Add some fish stock, some cream in. Then bring the sauce to boil. Sieve the sauce. Take sorrel leaves, add them to the cream.

Step 2

Using a large and shallow pot or casserole with a cover. Place the vegetables on the bottom of the pot making sure to cover the entire bottom.

Step 3

In a sauce pan add the stock, hot sauce, ginger, vinegar and soy saucel. Taste to make sure it is well balanced not too acid nor too sweet. Bring to boil and add just enough corn starch to change the texture so it is not too liquid. Do not add too much you can always add more!!!

Step 4

Pour the mixture on top of the vegetables in the casserole and bring to boil. Carefully place the fish on the vegetables making sure NOT to place the fish on the bottom of the pot. Cover and cook the fish until cooked (inside temperature should not be more than 140°). It could take about 8 to 10 minutes depending on the size and the thickness of the fish.

Step 5

Wash and rinse the rice until the water runs clear to remove excess starch

Step 6

Add oil to a hot pan then add the rice. Fry it for about 5 minutes. Stir to avoid burning.

Step 7

Add the carrots, onions, garlic and peas.

Step 8

Add your broth, a pinch of cumin, salt and black pepper and leave the rice to cook.

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