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Oil Poached Soon Hock

Oil Poaching is a delicate cooking method that preserves the fish’s natural flavors and tender texture.

Ingredients:

• Soon Hock fish (cleaned and gutted)
• Neutral-flavored oil (such as vegetable or canola oil)
• Ginger slices
• Scallions
• Soy sauce
• Shaoxing wine (optional)

Instructions:

1. Prepare the fish: Rinse the Soon Hock thoroughly and pat dry. Make a few slits on the fish to allow flavors to penetrate.
2. Heat the oil: In a deep, heat-resistant pan or wok, heat the oil to around 120-140°C (250-285°F).
3. Poach the fish: Gently slide the Soon Hock into the hot oil. Avoid overcrowding the pan. Cook for 3-5 minutes per side, or until the fish is cooked through and the flesh is opaque.
4. Remove and drain: Carefully remove the fish from the oil and place it on a paper towel-lined plate to drain excess oil.
5. Serve: Garnish with ginger slices, scallions, and a drizzle of soy sauce and Shaoxing wine (optional). Serve immediately.

Tips:

• Use a thermometer to accurately measure the oil temperature.
• For a richer flavor, consider adding other aromatics like garlic or star anise to the oil before poaching the fish.
• Serve with steamed rice or stir-fried vegetables for a complete meal.

Oil poaching results in a delicate and flavorful Soon Hock with a slightly crispy skin. Enjoy!