Poached Grouper Slices Recipe

Slice and marinate

Pat the grouper fillet dry and slice into 1/4-inch thick slices across the grain. Place slices in a bowl. Add kosher salt and white pepper and toss gently. In a small bowl whisk the egg white with cold water until slightly frothy, then stir in the cornstarch to make a light slurry. Pour the egg-white slurry over the fish and gently mix until each slice is lightly coated. Let sit 10 minutes in the refrigerator while you prepare the broth; this calms the fish and gives it a silky texture when poached.

In a medium saucepan (large enough to hold the broth and all ingredients in a single layer), combine the chicken or fish stock, sliced ginger, smashed garlic, smashed white scallion, and 1 tablespoon dry rice wine. Bring to a gentle simmer over medium heat. Reduce heat to low and let the aromatics steep 6–8 minutes — you want a fragrant, not rolling, simmer. Taste and season with light soy sauce and 1 tsp salt. Keep the broth at a bare simmer (large bubbles should not break at the surface).

If using dried fungus, rehydrate in warm water for 15–20 minutes until soft; drain, squeeze out excess water and slice/chop into bite-size pieces. Peel the luffa, cut lengthwise if needed, then slice into 1/4-inch half-moons. If using fresh shiitake, wipe clean and thinly slice.

Add the luffa and rehydrated fungus to the simmering broth and cook for 2–3 minutes until the luffa begins to become tender but still holds shape. Add fresh shiitake slices if using and simmer another 1 minute.

With the broth at a gentle simmer, stir once to create a slow circular motion (do not create strong currents). Arrange the coated grouper slices in a single layer and gently slide them into the simmering broth. Cover the pot and poach over low heat for 3–4 minutes, or until the fish turns opaque and flakes easily (thinner slices may take 2–3 minutes). Avoid boiling which will toughen the fish.

Carefully lift the poached fish and vegetables with a slotted spoon or sieve into shallow warmed serving bowls, distributing luffa and fungus evenly. Skim any foam from the broth and bring the remaining broth to a very gentle simmer. Stir in 1 tsp rice wine and 1 tsp sesame oil; add additional salt or white pepper to taste.

Pour the hot seasoned broth over the fish and vegetables. Drizzle 1 tablespoon vegetable oil heated until just smoking (optional) over the scallion greens and cilantro to release aroma, then scatter the scallion julienne and cilantro on top. Serve immediately while hot.