Poached Striped Bass

• FAST
• HEALTHY

Ingredients

1. 10 cups cold water
2. 1 large onion, cut into wedges
3. One 1/2-inch piece of fresh ginger, lightly smashed
4. 10 coriander (cilantro) sprigs
5. 1 tablespoon kosher salt
6. One 2-pound sea bass, cleaned
7. 2 1/2 tablespoons soy sauce
8. 2 tablespoons chicken stock or canned low-sodium broth
9. 1 tablespoon Asian sesame oil
10. 1 teaspoon white vinegar
11. 1 teaspoon sugar
12. Pinch of freshly ground white pepper
13. 1/4 cup finely shredded red cabbage

1. In a large enameled cast-iron casserole, combine the water with the onion, ginger, coriander and salt. Cover and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes. Increase the heat to high and add the fish. Cover and bring back to a boil. Remove the casserole from the heat and let the fish poach in the aromatic liquid for 10 minutes.
2. Meanwhile, in a small bowl, combine the soy sauce with the chicken stock, sesame oil, vinegar, sugar and white pepper.
3. Using 2 large spatulas, transfer the fish to a platter. Pour the sauce over the fish, sprinkle with the red cabbage and serve.