Cooking Techniques Everyone Needs to Know

Poach

Not to be confused with boiling, poaching is the art of cooking in a flavored liquid kept at a low simmer (just a few bubbles around the pan). The result: a well-seasoned, supremely moist dish that’s almost impossible to mess up. Poaching allows for more wiggle room to cook a recipe just right, making it a go-to technique for a plump chicken breast or fillets of fish that can easily overcook (or cook unevenly) at high heat. The broth slowly flavors the dish as it cooks, so don’t skimp on seasoning. Green onions, whole spices, and fresh herbs are great additions.

INGREDIENTS

1. 8scallions, chopped
2. 11-inch piece ginger, sliced, plus 1 teaspoon grated ginger
3. 1/2teaspoon crushed red pepper
4. kosher salt
5. 46-ounce boneless, skinless pieces snapper, black bass, or flounder
6. 2tablespoons canola oil
7. 1/4teaspoon sesame oil
8. 2teaspoons soy sauce (not reduced-sodium)
9. 1tablespoon sherry vinegar or red wine vinegar
10. fresh cilantro leaves and halved snap peas, for serving
11. cooked rice, for serving (optional)

12. DIRECTIONS

    1. Bring 4 of the scallions, the sliced ginger, ¼ teaspoon of the red pepper, 1 tablespoon salt, and 3 cups water to a low simmer in a medium skillet. (The water should bubble only slightly around the edges.) Season the fish with ½ teaspoon salt and add to the skillet. Cook until the fish is opaque throughout, 10 to 12 minutes.
    2. Meanwhile, combine the canola oil, sesame oil, soy sauce, vinegar, the grated ginger, the remaining 4 scallions, and the remaining ¼ teaspoon of red pepper in a medium bowl.
    3. Serve the fish on top of the cilantro and snap peas, drizzled with the scallion relish. Serve with the rice, if desired.