Try this Thai-inspired poached fish with stock, ginger and basil to get the essence of Southeast Asian cooking.
4 garlic cloves, minced
2 tablespoons minced and peeled ginger root
1 cup chicken stock
1 cup white wine
1/2 bunch of basil, minced, divided use
20 ounces firm fish steaks
In a deep skillet, combine garlic, ginger, stock, wine and half the basil. Bring to a near boil; reduce to a very low simmer. Add fish and cover. Poach for 10 minutes per inch of thickness until fork flaky.
Remove fish to a serving platter or individual plates and cover to keep warm.
Raise heat and cook poaching liquid at a steady, high simmer (do not boil ) until reduced by half. Strain and serve over fish. Garnish with reserved chopped basil.
makes 4 servings.