Hot and Sour Poached Halibut

There's something about poached fish that I really enjoy. Not only does the poaching ensure the texture of the fish is perfectly soft and cooked to perfection, but it's also a healthier preparation.

I was just at one of the local restaurants called Rice and Noodles, where most of their dishes come served in large bowls, usually over rice or noodles. It's always great to have an entire meal in one bowl, and this dish is perfect for it. This recipe is adapted from "101 Quick and Delicious Recipes."

It's a light dish with a flavorful broth that's perfect for lunch or dinner.



Hot and Sour Poached Halibut
2 tbsp soy sauce
2 lbs halibut filets or steaks
1 quart vegetable stock
3 tbsp tomato paste
1/4 c honey
2 1/2 tbsp cider vinegar
12 thin slices fresh ginger
1/2 tsp crushed red pepper
scallions and cilantro, to garnish

If unable to find halibut, a similar fish, such as cod or haddock. Place in shallow dish, and sprinkle soy sauce on both sides of each piece of fish. Refrigerate for 15 minutes. In a flat bottomed pan, place vegetable stock, tomato paste, honey, vinegar, ginger, and red pepper. Over medium heat, bring to a boil, lower heat, and simmer for 12 minutes. Add fish to pan, and cook for 10 minutes, or until fish is almost done. Turn off heat, and allow to sit for an additional 2-3 minutes. Serve over rice, garnished with scallions and cilantro.