Poached Yellowtail with an Asian Glaze

The story: How to cook Fish

yellowtail glazed


600 g Fresh Yellowtail Fillets, Cut into 3 equal sized portions

3 cups Fish stock

1 Red Chili, Deseeded and finely sliced

2 Makut (Thai) Lime Leaves, Roughly shredded

1 tablespoon Galangal (Or Ginger), Roughly chopped

1/2 cup Palm sugar (or ordinary)

2 stalks Lemon grass, Crushed

2 tablespoons Fish sauce

1 cup Water

1/4 cup Lemon or Lime juice


1. Add all the ingredients except the fish to a medium sized pot and bring to the boil. Turn down the heat and bring the liquid to a very slow simmer.

2. Tie each portion of fish in cheese cloth and add to the simmering stock. Using a spoon or ladle, skim off all impurities and scum that might rise to the top. Poach the fish for about 8 minutes, or until it is just done. Remove from the poaching liquid and keep warm.

3. Turn up the heat and reduce the stock until it reaches the consistency of a thin syrup. Keep skimming to remove scum. Taste regularly for balance between the sweet, sour and salty and adjust as needed. The stock should not be too sweet or salty and should have a fresh lemon taste.

4. When the stock has reduced sufficiently, add the fish portions and warm through. Make sure the fish is sufficiently covered with glaze. Serve with a fresh summer salad or steamed rice.


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