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Red poached fish with Asian vegies


  • Place the rice wine, soy, cinnamon stick, orange peel, star anise, ginger, garlic, stock and sugar in a large non-stick pan. Mix well, cover, bring to the boil and gently cook for 15-20 mins.
  • Then turn the heat down, add the fish in one layer and simmer very gently for 4-5 mins, turning once or twice.
  • When the fish is ready, briefly blanch the vegies in boiling water and drain very well.
  • To serve, place a bed of vegies on individual plates, top with the fish and pour a little of the poaching liquid over.


  • 400 ml Chinese rice wine
  • 200 ml dark soy sauce
  • 200 ml light soy sauce
  • 1 cinnamon stick
  • 1 piece dried orange peel
  • 2-3 star anise
  • 1 small knob ginger, finely sliced
  • 3 garlic cloves, crushed
  • ½-1 cup fish stock
  • 50-75 gm raw sugar
  • 4 x 200 gm firm fish steaks
  • 2 good handfuls mixture of Asian greens, prepared (eg. snow peas, wonga bok, baby bok choy leaves)
  • 2 spring (green) onions, cut into lengths

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm