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You are here: Home / Fish Recipes / Poached Fish (Labahita or Sturgeon Fish)

Poached Fish (Labahita or Sturgeon Fish)

February 14, 2015 by Manny Leave a Comment

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This is a healthy fish recipe using poaching as a cooking method. Poaching is a type of moist heat cooking technique that involves cooking by submerging it in liquid, such as water, milk, stock or wine. White flesh fish like sole and sturgeon fish (labahita) are best for poaching. Slice the fish into 1/2 inch thick fillets and poach them in single strips or pairs without crowding the pan.

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.

 

Poached Fish Fillet
Print Recipe

How to Cook Poached Fish (Labahita or Sturgeon Fish)

Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 4 servings
Author: Manny

Ingredients

  • 1/2 kilo fish fillet any white flesh fish like labahita, sole, lapu-lapu
  • 2 cups chicken broth
  • 1/2 cup white wine
  • 1 teaspoon vinegar
  • 1 tablespoon lemon or calamansi juice
  • 1/4 teaspoon sea salt

    Instructions

    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.

     

    Poached Fish Fillet

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    Filed Under: Fish Recipes Tagged With: poached fish

    Author Bio

    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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