Bloomsome Poached Fish with chicken broth

Difficulty
Servings
For 4
Cook Time:
1 hour 30 mins
Ingredients
Swanson Clear Chicken Broth 1L
Mandarin Fish 1roll (about 1.5kg)
Dried Shiitake Mushroom 3 pcs
Carrot 1/2
Ginger 3-4 Slices
Stalks Green Onion 3 pcs
Goji Berries Handful (soaked with water)
Oil 1 tbsp
Edible Flower Handful (for decoration)
1
Soak the dried shitake mushrooms in water until soft. Remove the stem and slice. Keep the water for later use.
2
Wash the green onion, cut the white part and shredded the green part.
3
Wash the fish and remove gills and intestines.
4
Slice the carrot, cut into flower shape by using a vegetable cutter.
5
Heat up a wok with oil, add ginger, white part of green onion and Shiitake mushrooms, sauté until fragrant.
6
Pour in Swanson Clear Chicken Broth and reserved Shiitake mushroom water. Add in carrot cook for 10-15 minutes in medium heat.
7
Add the fish and goji berries, simmer for 5 minutes. Flip the fish.
8
Remove the heat. Cover and let sit for 30 minutes.
9
Transfer the fish to a plate, top with shredded green onion. Bring the soup to boil again, pour the soup on the fish. Garnish with edible flower, serve hot!

– Coat the Fish with oil or bottomed wok with a bamboo net to prevent fish from sticking to the wok. 

– Make sure the chicken broth just amost cover the fish, add more water if the wok or the fish is too big.

– This recipe also works well with frozen fish. This method can get the “freezery” taste out.

– the cooking time might vary subject to the size of the fish. 

//