By TV chef & cookery author Ching-He Huang.
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- 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
- Prepare all the ingredients for the salsa verde and mix well. Set to one side.
- Bring a medium pan or wok of the beer to simmering.
- 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.
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.