Out of the different ways to cook a fish, poaching it is highly underappreciated. The method, which involves simmering the fish on the stove, heats the meat thoroughly while keeping it moist and flavorful. Slow-cooking fish is the key to ensuring it melts in your mouth without ever being overcooked.
Although poaching fish typically involves cooking it in water or broth, cooking your fish in olive oil will make it more tender while also imbuing it with a buttery finish. Plus, you can repurpose the oil in which you've cooked the fish after it's absorbed the flavor from the fish and spices. To perfectly poach fish, using high-quality olive oil is a must. The best oil you can find will give your fish the fresh, peppery taste of extra virgin olive oil that's been properly extracted.
Using fresh spices and aromatics will also give your fish that flavor that you're after. Read ahead to see how these two quality ingredients can transform your poached fish.
Read more: 15 Different Ways To Cook Fish
How To Poach Fish In Olive Oil
Pour a few cups of oil into a pot, enough to completely submerge your fish. While it's warming on low heat, pat your fish dry and rub it with salt and pepper. Once you start to see little bubbles in the oil, place your fish, spices, and aromatics inside. If you don't want bay leaves, ginger, rosemary, or any other aromatics floating around the fish, put them in a cheesecloth and place it inside the pot.
If you have a thermometer, stick it in the pot and keep watch to make sure that the temperature doesn't rise above 200 degrees Fahrenheit. Ideally, you'll want it to stay in the 120 to 150-degree Fahrenheit range. After around 15 minutes, the fish should be finished cooking. Using a fork, gently scrape the fish to see if it easily flakes. Once it's done, use a spatula to bring out the fish and press it softly to remove the excess oil.
Read the original article on Tasting Table.