Ginger, orange and star anise poached fish

After a quick dinner that's big in flavour and low in fat? We have the recipe for you. Think aromatic broth, gently poached fish and steamed Asian greens. Healthy and incredibly delicious, this one is a no-brainer for mid-week meals.

Credit: Sharyn Cairns

• serves

  2

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 x 180 g skinless white fish fillets such as ling or blue eye trevella
• juice and finely grated rind of 1 orange
• 1 tsp sesame oil
• ground white pepper, to taste
• 500 ml (2 cups) fish stock
• 1½ tbsp finely shredded ginger
• 1½ tbsp soy sauce
• 1 tbsp shao hsing cooking wine (see Note)
• 3 whole star anise
• 3 spring onions, sliced
• 1 bunch Asian greens
• steamed rice, to serve

Instructions

Place the fish in a small bowl. Add the combined orange juice and rind and sesame oil. Season with white pepper and turn to coat. Set aside for 10 minutes, remove the fish from the marinade and set aside (reserve marinade).

Meanwhile, in a medium size saucepan, combine the fish stock, ginger, soy sauce, shao hsing, star anise and most of the spring onion (reserve a little to serve). Season with white pepper and bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Add the reserved marinade and reduce the heat to barely simmering. Add the fish and poach gently, covered, for 4–5minutes until just cooked through (timing will depend on thickness of the fish).

While the fish is poaching, steam the Asian greens for 2–3 minutes until just tender. Divide the greens between wide bowls and pour over the fish broth. Place the fish on top of the greens and scatter over with the reserved spring onion. Serve immediately. 

Note

• Shao hsing is Chinese cooking wine available from Asian grocers and some supermarkets. If unavailable, substitute dry sherry.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Lou Fay.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.