CookEat Recipe
Japanese Soy and Tarragon White Fish with Rice
Poached white fish with shallots, garlic, soy, Worcestershire and tarragon served with rice and fried parsley.
Method
Steps
Step 1
Boil rice separately. Season cleaned fish with salt and paprika. Heat measured water with shallots and garlic and lower fish into a gentle simmer.
Step 2
When nearly cooked, add butter, chopped parsley, soy, fresh tarragon and Worcestershire; continue until a thick part reaches 70 °C. Lift fish carefully onto platter.
Step 3
Briefly fry dry parsley leaves in a little oil and drain. Serve fish with a little seasoned broth, fried parsley and the separate boiled rice.
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