Whitefish Privilege

Go out to eat at any restaurant with a good selection of fish on the menu. Listen to the tables around you ordering, or the waiter detailing the specials list.

A picky diner will want to be assured that the fish they haven't heard of is whitefish. A waiter will make sure to note the chef's whitefish of the night.

Beloved for its mild taste and firm, flaky texture, whitefish is given privilege above most other fish.

Certainly above the lowly sardine (fantastic when cooked fresh) or lesser-known varietals.
Whitefish can hold its own against big players like salmon and tuna but it unceremoniously stomps on all the other fish out there to eat.

This is a story about whitefish. Maybe.

Honestly, I have no idea what I bought from the Mercado. It was just fish, and unfortunately it still had all the bones still in it. Guess who has two thumbs and learned how to (badly) fillet a fish so dinner could get on the table? This girl.


This fish is incredibly easy to cook because it is poached -- simmered slowly in a seasoned bath until it is perfectly cooked from the inside out.

Although according to Willy Wonka, (the one in the book) nothing is truly poached unless it has been stolen from the woods in the dead of night.

I added green onions, ginger, garlic and crushed reds to my poaching liquid but you can feel free to add and subtract in any way you would like. Star anise pods, galangal and thai basil would put a nice Pacific-rim touch on the fish.

I served what was left of the fish with this mountain of bok choy.

You also have a lot of freedom in the type of fish you want to use: snapper, flounder and halibut are a few good choices. Tilapia might be a little too fragile.

A note: make sure that the heat is down really really really really really I cannot stress this enough really really low on the saucepan. You don't want the fish to cook too quickly; there should just be small bubbles around the outside of the pan.

Also you might notice there is no final "after" picture of the meal. That's because I dropped my plate on the ground and it didn't look too pretty after that. (PS: This happened like 2 months ago and I'm still not over it. I'm just thankful something like this never happened when I was waitressing over the summer.)

Ingredients:
8 green onions, chopped
1 1-inch piece ginger, sliced, plus 1 tsp. grated
1/2 tsp. crushed red pepper (or to taste)
4 6-oz. boneless, skinless pieces of fish
2 tbs. canola oil
1/4 tsp. sesame oil
2 tsp. soy sauce
1 tsp. sherry or red wine vinegar
Kosher salt
Fresh cilantro or parsley for serving

Directions:

1. Bring 4 of the green onions, the sliced ginger, 1/4 tsp. of the red pepper, 1 tbs. salt and 3 cups of water to a low simmer (tiny bubbles!!!) in a medium skillet.

2. Season the fish with 1/2 tsp. salt and add to the skillet. Cook until the fish is opaque throughout, 10-12 minutes.

3. Meanwhile, combine the canola and sesame oils, soy sauce, vinegar, grated ginger, remaining green onions and remaining crushed red peppers in a medium bowl. Let marinate for about 5 minutes.

4. Serve the fish on top of steamed jasmine or white rice, sprinkled with the parsley or cilantro leaves and the green onion relish.