Ginger Scallion Poached Kurau

Prep Time: 5 mins| Cook Time: 8 mins| Serves: 4 pax

Ingredients

• 500g Threadfin Kurau fillet, sliced into thick pieces
• 4 fresh ginger, julienned
• 3 spring onion, cut into sections
• 2 tablespoons light soy sauce
• 1 tablespoons sesame oil
• 3 tablespoons cooking oil
• 0.5 teaspoons salt
• 0.3 teaspoons white pepper
• Optional: 1 fresh red chilli, sliced

Instructions

1. Prep the fish
   Bring a pot of water to a gentle simmer. Season Threadfin Kurau fillet lightly with salt and white pepper.
2. Poach the fish
   Gently lower fish slices into the simmering water. Poach for 4–5 minutes until just cooked and opaque. Remove and plate.
3. Top with aromatics
   Scatter julienned fresh ginger and spring onion generously over the plated fish. Drizzle light soy sauce evenly on top.
4. Pour hot oil
   Heat cooking oil in a small saucepan until smoking hot. Pour directly over the ginger and spring onion to release their fragrance with a loud sizzle.
5. Finish and serve
   Finish with a drizzle of sesame oil and garnish with sliced fresh red chilli (optional). Serve immediately with steamed rice.

Cooking Tips

• Do not boil the poaching water vigorously — a gentle simmer keeps the fish silky and tender. 
• Pour the hot oil immediately after heating for the best sizzle effect on the aromatics.
  
  

Suggested Food Pairing