This dish is almost a staple
in Hong Kong
. It is very simple, and yet it tastes great. Other than the skin
of the fish of course, I can't stand that. Fish
is eaten much more often in Asia
, probably because there is less beef
available and it is cheaper. I mix the fish
in the rice
. Some people don't. Either way, poached fish
is a regularly served dinner
dish in Southern China
. Personally, I prefer beef
, but there's nothing wrong with fish
either. The texture of fish
is great when cooked properly.
- Heat enough water in a pan to cover the whole fish. When it boils, put it in. Cover, bring water to a boil again, and turn off the heat. Leave it there for 15-20 minutes. You know it's done when you can separate the meat from the bone easily.
- Remove to a dish and drain off the water (most of it, not all). Sprinkle the scallions, ginger and soy sauce over the dish.
- Heat the oil until it is smoking. Pour it over the dish.
- Serve it up, hot.