Red cooking refers to poaching in a broth with ginger, cinnamon and star anise – the perfect way to add flavour without fat.
- 200ml light soy sauce (low salt)
- 125ml rice wine
- 2 garlic cloves, finely chopped
- 2 tbsp brown sugar
- 2 cinnamon sticks
- 1 tsp orange zest
- 2 dried shiitake mushrooms
- 2 star anise
- 2 tsp shredded ginger
- 500ml vegetable or chicken stock (low salt)
- 4 thick white fish fillets (approx 180g each)
- 1 tbsp vegetable oil
- 1 small red chilli, sliced
- 100g broccolini (or green beans), diagonally sliced
- 100g bean sprouts, rinsed
- 100g fresh oyster mushrooms, sliced
- 2 tbsp spring onions, finely chopped
- 1 tsp sesame oil
For the poaching liquid, combine soy, rice wine, garlic, sugar, cinnamon, orange zest, shiitake mushrooms, star anise and ginger in a deep pan and bring to the boil, stirring. Add stock and simmer for 5 minutes.
To cook fish, gently poach in the broth for 5 minutes, then leave off the heat, covered. Stand for 5 minutes until cooked through but still tender. To cook the vegetables, heat oil, remaining sugar and chilli in a pan, add green beans, bean sprouts and mushrooms and stir-fry over high heat for 3 minutes until well coated and starting to soften. To serve, spoon vegetables into shallow bowls, top with fish and spoon broth over each fish. Scatter with spring onions, drizzle with sesame oil and serve.
Enjoy this dish with De Bortoli Riorret Ponderosa Pinot Noir