Cod that melts in your mouth! | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Use a large, shallow pot or casserole with a lid. Spread the vegetables over the entire bottom.
2. In a saucepan, combine the stock, hot sauce, ginger, vinegar and soy sauce. Taste and adjust so it is balanced, neither too acidic nor too sweet.
3. Bring the liquid to a boil and add just enough cornstarch (diluted in water) to thicken it slightly. Add it gradually, since more can always be added.
4. Pour the liquid over the vegetables and bring to a boil.
5. Place the fish on top of the vegetables, not on the bottom of the pot. Cover and cook until the inside reaches no more than 140°F, about 8 to 10 minutes depending on the size and thickness of the fish.
6. For the rice: dice the carrots very finely. Rinse the rice until the water runs clear.
7. In a small saucepan, combine the rice, carrots, coconut milk, water (1 cup if using coconut milk), butter, salt and pepper. Bring to a boil, add the chives, and cover immediately.
8. Reduce the heat to a simmer and cook for about 10 minutes, then remove from the heat and let stand for 10 minutes. Fluff with a fork.
9. To serve, place rice in the center of each plate, top with vegetables and fish, and spoon some of the thickened poaching liquid over it.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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