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Flo Chang's poached fish

plus more fish recipes | boiled peanuts or soybeans | sweet rice

[Flo Chang: 9k]

Sprinkle a little salt and the ginger in the fish cavity.

Use a heavy skillet with a lid, large enough to hold the fish. Poach in 1/4 inch (1 cm) of water for about 15 minutes, depending on the size of the fish. The water keeps the saltwater fish from getting tough.

To serve, pour the sizzling peanut oil with garlic over the top and garnish with the green onion.

More recipes from Flo and her family

More fish recipes | Boiled peanuts or soybeans | Cooking sweet rice

The Chang's treated us like family, maybe because we love to eat. When Flo visited Ron in Sydney in the 1960's, mullet was only $.25 a lb because the Australians considered it a rubbish fish. In Hawaii it was $1 USD a lb. She came back from the fish market with lots of mullet and poached it. When I met her in Hawaii in 1986, she taught me how to poach fish, but I didn't get it quite right. So this year, 1999, the whole family added in their comments and more ways to cook fish.

Back to Recipe toc or browse Alamos lime pie | Blue corn posole stew | Boiled peanuts or soybeans | Chargrilled Atlantic salmon | Chocolate sour cream cake | Chutneys | Curried pumpkin soup | Eggplant parmesan | Flo Chang's fish recipes | Lemon basil salsa | Pasepa Swann's Fiji curry | Picadillo chili dip | Pie crust | Sepik River patrol curry | Slow-roast lamb | Smoked salmon soufflé with dill | Spice pumpkin pie | Sweet potato spread | Sweet rice | Tamale pie | Winter squash: acorn maple | Winter squash: butternut ginger


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