Ginger and soy poached fish

Ginger and soy poached fish. Photo / Babiche Martens

Serves 4

4 fillets of thick, juicy fish such as monkfish or hapuku
1 cup water
1/2 cup soy sauce
1 star anise
1 small cinnamon stick
juice of one lemon
2 tsp palm sugar
3 slices fresh ginger
1 small red chilli
spring onion, finely sliced to garnish

1 Cut the fish into similar sized portions. Combine the water, soy, star anise, cinnamon, lemon, palm sugar, ginger and chilli.

2 Bring to a boil then simmer for 10 minutes. Taste for seasoning. Reduce the heat to a bare simmer, add the fish fillets and gently poach for 10-15 minutes depending on the size of the fillets. Serve in bowls with finely shredded spring onions and rice.