ADAM LIAW'S AROMATIC POACHED FISH

ADAM LIAW'S POACHED FISH WITH CHILLI & GREENS

I remember the first time I saw Adam Liaw, a young Malaysian cook, on Masterchef Australia, a series I was completely addicted to. I was still living in Sydney and I was mesmerised by his easy style of cooking and his sweet smile. He became one of my culinary heroes. Much to my delight, he won fthe top place in that particular series. Little did I know, then, that I would end up living in the country of his birth and enjoying a variety of Malaysian food at the amazing kopitiams and restaurants here. This is his book, which is brilliant, and no doubt available on Amazon. And this is one of my favourite recipes in it. A couple of the items in the list below should be made in advance and kept in your pantry, fridge or freezer, for use here and in other recipes. Make lots!

INGREDIENTS FOR 2

1 litre aromatic master stock (made in advance)

2 skinless fillets (180g each) firm white fish

1 bunch Chinese or English spinach

1tbsp salt

2 tsp neutral-flavoured oil

Chilli and garlic oil (made in advance)

For the aromatic master stock

750 ml chicken or fish stock

2 tbsp neutral-flavoured oil

200g yellow rock sugar

200ml dark soy sauce

250ml Shaoxing wine

5 thick slices of ginger, bruised

6 garlic cloves, unpeeled

6 spring onions, cut into 5cm lengths

1/2 brown onion, unpeeled, roughly chopped

2 cinnamon quills

4 whole star anise

1 tbsp Sichuan peppercorns

1 tbsp white peppercorns

1 tbsp fennel seeds

1 tbsp cloves

4 whole dried red chillies or 1 tbsp dried chilli flakes

15g sea salt flakes

Bring the stock to a simmer in a large stockpot. Place a large wok over low heat, add the oil and rock sugar and stir until sugar melts and forms a dark, foamy caramel. Add a ladle or two of the stock and stir until caramel dissolves. Be careful, the caramel willl bubble up! Tip the contents of the wok into the simmering stock.

Add all remaining ingredients and simmer, covered, for about 1 hour. Strain the master stock to remove all solids. Keep in an airtight container in the fridge, if using regularly, or in the freezer.

For the chilli and garlic oil

250ml neutral flavoured oil

1 brown onion, finely chopped

5 garlic cloves, finely chopped

50g dried red chilli flakes

5g sea salt flakes

1. Heat 3 tbsp of the oil in a wok or saucepan over low heat and fry the onion and garlic for about 3 minutes until translucent but not browned. Add the chilli flakes and fry for 1 minute. Add the salt and remaining oil.

2. Reduce the heat to very low and gently heat the chilli oil for about 30 minutes, stirring occasionally. Turn off the heat and leave to cool and infuse. When cooled, pour into and store in a jar.

For the greens

Bring 500ml water to the boil.

Wash thoroughly and trim your spinach. Cut into 7cm lengths.

Add 1/2 tbsp salt to the boiling water, stir and add the greens, stalks first.

Add the 2 tsp neutral-flavoured oil and the other 1/2 tbsp salt.

Agitate the greens with chopsticks and cook for about 30 seconds.

Pull the greens out and place in a colander. Use tongs or chopsticks to squeeze out excess moisture and lift into your bowl, ready to eat.

METHOD

1. Bring the master stock to a simmer in a medium saucepan.Gently add the fish fillets so they are completely covered with stock. Keep the stock and just below a simmer.

2. oach the fish for 4 - 8 minutes, depending on the thickness of the fillets, until must opaque and with easily flaking flesh.

3. Remove the fish from the stock and serve on top of the greens.

4. Splash a little poaching liquid over the fish, top with a spoonful of chilli and garlic oil, Serve with white rice.