#FAQ: How do I poach fish?
Place the fish in just enough liquid to cover it and gently heat, just below boiling point, until the fish is tender.
Whole fish, fillets or cutlets can be poached in water and/or wine, court bouillon, milk or beer. If the fish is to be served cold, it may be left to cool in the poaching liquid to retain moisture and flavour.
Types of fish to poach - firm-fleshed fish, such as Ling, Snapper, Gemfish, Perch, whole Whiting, Dory, Parrotfish, Coral Trout! 144/100-144 Burwood Rd, Burwood NSW 2134
(02) 9744 7722