Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fish gently poached in vinegar with ginger and garlic.
Equipment: Wide shallow pan with a lid
Measures and names
Ingredients
- 800 g mackerel or milkfish, cut into steaks
- 200 ml cane or coconut vinegar
- 150 ml water
- 5 cm root ginger, cut into matchsticks
- 6 garlic cloves, crushed
- 1 onion, sliced
- 2 tbsp fish sauce (patis)
- 1 tsp black peppercorns
Optional extras
- 1 bitter melon or courgette (zucchini), sliced
- 2 long green chillies
Method
- Lay the onion, ginger and garlic over the base of a wide pan and sit the fish steaks on top in a single layer.
- Pour over the vinegar and water, then add the fish sauce and peppercorns.
- Bring to a simmer without stirring and cook uncovered for 5 minutes to let the sharpness of the vinegar cook off.
- Cover and simmer gently for 12 to 15 minutes, until the fish is just cooked through.
- Add the bitter melon and chillies for the last 5 minutes. Serve warm or at room temperature.
Swaps and tips
Do not stir in the early stages or the fish will break up. This dish keeps for 2 to 3 days in the fridge and the flavour improves. Any firm oily fish works well.
Add carbs for the family (optional)
For the family, serve with rice to soak up the sharp broth. The on-plan plate suits sauteed greens.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 5 g | 2 g | 12 g | 268 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
