Poaching refers to the gentle cooking of fish and other tender foods in liquid over low heat. The poaching broth, called court bouillon, imparts a delicate flavor. This recipe uses a cold-start method, which involves bringing the broth and fish up to temperature together. Add all ingredients to a blender or food processor, and process until well combined. Spoon over salmon fillets and serve. In a medium bowl, stir together all the ingredients.
STEP 1 Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve slices will curl. Fold and scrunch a piece of foil into a long snake shape. Then coil the shape to form a trivet. Place in the bottom of the pan.
This p oached fish recipe is fiery hot and delicious. You can back off on the amount of chilies if this seems crazy, but hot, spicy creole style coconut broth on cod? Here is what I mean.