Poached Striped Bass

• 10 cups cold water
• 1 large onion, cut into wedges
• One 1/2-inch piece of fresh ginger, lightly smashed
• 10 coriander (cilantro) sprigs
• 1 tablespoon kosher salt
• One 2-pound sea bass, cleaned
• 2 1/2 tablespoons soy sauce
• 2 tablespoons chicken stock or canned low-sodium broth
• 1 tablespoon Asian sesame oil
• 1 teaspoon white vinegar
• 1 teaspoon sugar
• Pinch of freshly ground white pepper
• 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.
2. Cover and bring to a boil.
3. Reduce the heat to low and simmer, covered, for 15 minutes.
4. Increase the heat to high and add the fish.
5. Cover and bring back to a boil.
6. Remove the casserole from the heat and let the fish poach in the aromatic liquid for 10 minutes.
7. Meanwhile, in a small bowl, combine the soy sauce with the chicken stock, sesame oil, vinegar, sugar and white pepper.
8. Using 2 large spatulas, transfer the fish to a platter.
9. Pour the sauce over the fish, sprinkle with the red cabbage and serve.

cold water, onion, ginger, coriander, kosher salt, bass, soy sauce, chicken, asian sesame oil, white vinegar, sugar, ground white pepper, red cabbage

Taken from www.foodandwine.com/recipes/poached-striped-bass (may not work)