Adam Liaw’s poached snapper with anchovy parsley butter
Instead of using stock, this simple poached fish dish mixes offcuts such as parsley stalks and lemon pieces with a flavourful butter.
Ingredients
1 garlic clove, bruised
½ lemon, cut into chunks
¼ cup white wine
1 tbsp fish sauce
2 snapper fillets (about 200g each)
Anchovy and parsley butter
60g butter
2 anchovy fillets, roughly chopped
2 garlic cloves, sliced
1 tbsp chopped parsley, stalks reserved for the poaching liquid
3 sprigs thyme, plus a few extra for the poaching liquid
2 tsp lemon juice
Method
Step 1
Pour 1 litre of water into a deep frying pan. Add the garlic clove, the lemon chunks, white wine, fish sauce, reserved parsley stalks and a few sprigs of thyme. Season with salt and bring to a simmer. Add the snapper fillets and simmer for 4-5 minutes until cooked through. Carefully remove the fish from the poaching liquid (I use two spatulas) and transfer to a serving plate.
Step 2
Place a small saucepan over medium heat and add the butter, anchovy fillets and sliced garlic and cook until the garlic starts to brown. Add the parsley, thyme sprigs and lemon juice. Spoon the butter over the fish and serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
