Leanne De Bortoli shares her recipe for red cooked fish with mushrooms & greens in our latest winter recipe blog.  The term "Red cooking" refers to poaching in a broth with ginger, cinnamon and star anise – the perfect way to add flavour without fat.

The following recipe serves 4.

INGREDIENTS
200ml light soy sauce (low salt)
125ml rice wine
2 garlic cloves, finely chopped
2 tbsp brown sugar
2 cinnamon sticks
1 tsp orange zest
2 dried shiitake mushrooms
2 star anise
2 tsp shredded ginger
500ml vegetable or chicken stock (low salt)
4 thick white fish fillets (approx 180g each)
1 tbsp vegetable oil
1 small red chilli, sliced
100g broccolini (or green beans), diagonally sliced
100g bean sprouts, rinsed
100g fresh oyster mushrooms, sliced
2 tbsp spring onions, finely chopped
1 tsp sesame oil

METHOD
For the poaching liquid, combine soy, rice wine, garlic, sugar, cinnamon, orange zest, shiitake mushrooms, star anise and ginger in a deep pan and bring to the boil, stirring. Add stock and simmer for 5 minutes.

To cook fish, gently poach in the broth for 5 minutes, then leave off the heat, covered. Stand for 5 minutes until cooked through but still tender. To cook the vegetables, heat oil, remaining sugar and chilli in a pan, add green beans, bean sprouts and mushrooms and stir-fry over high heat for 3 minutes until well coated and starting to soften. To serve, spoon vegetables into shallow bowls, top with fish and spoon broth over each fish. Scatter with spring onions, drizzle with sesame oil and serve.

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De Bortoli Yarra Valley Estate

De Bortoli Yarra Valley Estate is where the family philosophy of great wine, food and friends has come together in a magnificent setting only one hours drive from Melbourne.