2 cups chicken broth
1/2 cup white wine
1 teaspoon vinegar
1 tablespoon lemon or calamansi juice
1/4 teaspoon sea salt
1/2 kilo fish fillet ( any white flesh fish like labahita, sole, lapu-lapu)
How to cook poached fish:
- Combine first 5 ingredients in a wide, heavy frying pan, and bring to a low simmer. Arrange fish fillets in a single layer in a pan. Cover pan. Cook fish for 6 minutes, then with slotted spoon, transfer fish to serving dish.
- Boil juices in pan until medium thick. Pour over fish and serve or discard pan juices and serve fish with desired sauce or topping.