Ginger Poached Black Bass

posted: 06/30/10


  • Two 1 1/2 -pound/700-g whole black bass, cleaned and scaled
  • One 2-inch/5-cm piece fresh ginger, peeled and cut into very thin matchstick-size strips
  • Five green onions, thinly sliced on the bias, white parts kept separate from the green parts
  • 2/3 cup/150 ml Shaoxing rice wine (yellow rice wine)
  • 2 tablespoons/30 ml light soy sauce
  • 1 tablespoon/15 ml oyster sauce
  • 2 teaspoons/10 ml toasted sesame oil


  1. Place the fish on a cutting board. Trim the very end of the fish tail, if necessary, to ensure the fish will fit in a fish poacher or wok. With a sharp knife, cut three diagonal slits into the side of each fish. Turn the fish over and repeat on the other side.
  2. Arrange the fish in a 13x9-inch/33x23-cm baking dish. Gently rub the ginger strips over the fish and into the fish cavities and slits. Sprinkle the white parts of the green onions over the fish and into the fish cavities.
  3. Whisk the rice wine, soy sauce, oyster sauce and sesame oil in a small bowl to blend. Pour the marinade over the fish. Cover and marinate in the refrigerator for 45 minutes.
  4. Place one fish and all of the marinade in a large fish poacher or a large wok. If the poacher or wok is large enough to fit both fish, cook them together at the same time.
  5. Add enough cold water to just cover the fish. Bring the poaching liquid to a gentle simmer over medium heat and poach for about 15 minutes or until the fish is just cooked through.
  6. Carefully remove the fish from the poacher or wok and transfer it to a large platter. Cover the fish with foil to keep it warm. Repeat with the second fish, if necessary. Ladle some of the poaching liquid over the fish. Sprinkle the fish with the green parts of the green onions and serve.
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