Here's a fantastic recipe for Poached Cream Dory with Ginger Scallion Oil by Chef Tadashi Eusantos of Pacific Bay Eats. It’s incredibly flavorful, comes together quickly. The gentle poaching keeps the fish fillets tender, and the aromatic ginger scallion oil brings a fresh, zesty kick.
INGREDIENTS
1 kilogram Pacific Bay Cream Dory Fillets
8 cups Water
3 teaspoons Dashi powder
4 tablespoons Ginger, finely minced
4 tablespoons Scallion whites, finely minced
1 cup neutral flavored oil
1 heaping tablespoon extra scallion whites, minced
1 teaspoon salt, or to taste
PROCEDURE
Prepare the poaching broth. In a wide pan, combine 8 cups of water with 3 teaspoons of dashi powder and bring it to a gentle simmer, then season lightly with salt.
Gently poach the cream dory. Add the fish fillets to the simmering broth, keeping the heat low to allow for a gentle poach, and cook for 8 to 10 minutes until the fish becomes opaque and flaky before letting it rest in the broth for a minute after turning off the heat.
Confit the ginger and scallion oil. In a small pot, combine 4 tablespoons of minced ginger and 4 tablespoons of minced scallion whites with 1 cup of neutral oil, then heat it gradually from cold and allow it to gently bubble (confit) for 8 to 10 minutes until it becomes fragrant without browning.
Finish the ginger-scallion oil. Remove the oil from the heat and stir in 1 heaping tablespoon of fresh minced scallion whites, then season with 1 teaspoon of salt.
Serve and enjoy. Carefully plate the poached fish and spoon the warm ginger-scallion oil generously over the top, serving it hot, ideally with steamed rice.
NOTES
You can also try this recipe with other high-quality Pacific Bay white fish fillets like Atlantic Cod or Halibut for a different but equally delicious experience.
If dashi powder is not readily available, you can substitute it with 8 cups of vegetable broth or chicken broth.