This was quite good, though I have a few changes for next time.
Here is the original recipe.
We didn't salt the fish as the rest of the sauce was quite salty. I also added a splash of chicken broth to increase the overall poaching liquid. 5 min is maybe a hare to long to cook it. Maybe 2 min each side and remove immediately.
This time I stir fried the vegetables in the ginger and garlic and they picked up most of it so there was none left by the time I added the fish. Next time I'd like to see what happens if we include all those aromatics in the poaching liquid. Generally speaking, quite good though!
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