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Poached Fish (Labahita or Sturgeon Fish)


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.

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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