Poaching Fish

Dear readers, raise your hand if you eat two servings of omega-3 rich fish a week. Well, don’t feel bad – neither do I. But I’m starting to think that we should change our ways. After all, fatty fish is not only lovely and nuanced, it’s also easy to cook.

I usually bake or braise fish, which requires minimal effort. But with the summer heat, I’ve been poaching salmon and other fatty fish to eat it warm or chilled over a bed of sprightly greens. Like other moist-heat cooking methods, poaching locks in moisture and practically gives cooked salmon the texture of butter. I know it sounds crazy, but I am not making this up. The truth is you can easily make a five-star meal in your own kitchen, however humble it may be. Looking to comfort yourself after a long day of work or to toast the summer sunset with friends? Then, why not poach some fish.

How to Poach Fish

Fill a sauté pan or shallow pot with enough water to cover the fish.

Add a handful of your favorite herbs and spices to flavor the water. I threw in carrots, celery, cilantro, and peppercorns for this version. I also like to create a broth of sorts with lemongrass, garlic, and onions. Get creative here as the possibilities are endless (and surely you know how variety spices up life).

Heat the water to a gentle simmer so tiny bubbles form along the rim of the pot. Let it simmer for 5 minutes to flavor the water.

Lower the fish into the water using a slotted spoon.

Cook the fish until it turns opaque and is heated through -- this will take about 3 to 5 minutes, depending on the density of the fish.

Carefully remove the fish with the slotted spoon, and serve warm or chilled.