Poached Cod

I poached some delicious cod I got at the Joe today. Decided to do it with Asian flavors, because I was making Asian-flavor chicken stock tonight, too.

Started by sautéing a bit of yellow onion and green onion stalks. Did 'em up well-browned to maximize the sweetness and carmely flavors. Then I added garlic and deglazed with sake (about 2 cups). I then added a good chunk of ginger, thinly sliced, and 2 cups of water, plus a splash of soy sauce (instead of salt). Brought this to a boil and reduced to medium heat before adding 2 biggish cod fillets (1.5 lb total) and a fist full of cilantro. Simmering for about 20 minutes gave me fish that was at about 160ºF internal. It was hell of buttery and good, but I could have done with it being a bit more firmly cooked. Maybe head up to 170ºF or 175ºF next time. Also, I think I'll save the cilantro for serving, or add at the very end. it's best when fresh - cooking makes it flat and yuckish.

Cod seems to have lots of little bones, and the fillets I got didn't seem to be scaled. The scales were very small and delicate, though, and I didn't notice them while eating it.

Also - the Asian-flavor stock came out alright. A bit flat. I think I simmered it too hard (being distracted by cod cooking. It was the Cooks quick-stock method, but with green onions, garlic, and ginger as flavoring agents, rather than the traditional european counterparts. Also, added some leaves and flesh of kiefer limes from June's backyard.