Neil Hitchmough Food & Drink

POACHED HADDOCK with TSINGTAO BEER Recipe

Poached Haddock with Tsingtao Beer

By TV chef & cookery author Ching-He Huang.
This dish makes a light and delicious summery appetiser. Tsingtao Beer is used as a delicious poaching base for the fish, which absorbs the bitter-sweet notes of the beer. Some of the poaching liquid is then cooled and used to make an intense fruity and aromatic salsa verde, which is then used to dress the fish and served on gem lettuce for an easy, elegant and satisfying starter.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
By TV chef & cookery author Ching-He Huang.
This dish makes a light and delicious summery appetiser. Tsingtao Beer is used as a delicious poaching base for the fish, which absorbs the bitter-sweet notes of the beer. Some of the poaching liquid is then cooled and used to make an intense fruity and aromatic salsa verde, which is then used to dress the fish and served on gem lettuce for an easy, elegant and satisfying starter.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 300 ml Tsingtao Beer
  • 350 g Haddock skin on (MSC certified North Pacific Halibut or Scottish Haddock)
  • 1 pinch Sea salt and ground white pepper
For the Chinese style salsa verde
  • 1 tbsp Fresh root ginger grated
  • 1 Red fresno chilli deseeded and finely chopped
  • 1 Green fresno chilli deseeded and finely chopped
  • 1 Lime zested, juiced
  • 50 ml Cooled poaching liquid
  • 4 tbsp Groundnut oil
  • 1/2 Grapefruit zested segemented
  • 1 tbsp Light soy sauce
  • 1 tbsp Sweet chilli sauce
  • 1 tbsp Soft brown sugar
  • 100 g Sugar snap peas sliced into 1cm slices on an angle
  • 1 Small handful of finely chopped coriander
  • 1/4 Teaspoon sea salt
  • 2 Heads of gem lettuce leaves about 16-18 leaves
Instructions
  1. Prepare all the ingredients for the salsa verde and mix well. Set to one side.
  2. Bring a medium pan or wok of the beer to simmering.
  3. Place the fish fillets into the liquid and poach for 4 minutes until the flesh turns opaque white and is cooked through. Remove from the liquid and place on a plate. Reserve the liquid to make a delicious soup, retain 50ml and cool at room temperature and add to the salsa verde for an added sweet beer flavour. Remove the skin and break up the fish into 2 inch pieces Season the fish pieces with salt and ground white pepper. Place each piece on gem lettuce and spoon more of the salsa on top. Serve immediately for a great appetiser.
Notes

You can poach the fish fillets then serve the pieces on some baby spinach leaves dressed with the salsa over the top to turn this into a light healthy supper for two.

Share