Poaching is a method of cooking by which the fish is lowered into simmering liquid often seasoned with various herbs and spices. You can make poached fish in the oven or on top of the stove. The best fish for poaching are lean fish since fatter fish tend to fall apart although they can be done if wrapped in cheesecloth. You can poach fish that is whole as well as steaks or fillets. If the fish being poached is larger than a spatula it can be lowered into the water on a rack or a piece of cloth.
A pan deep enough to hold the fish when it is covered with water. A spatula large enough to lift the cooked fish out of the water. If you have a rack that will fit in the pan that will work but make sure the fish can’t slip through any holes in the rack. You can use a cloth to lower the fish into the water.
Liquid to poach fish in. If you want to preserve the original flavor of the fish you can use plain water that has salt added to it, (about 1 tablespoon for each quart of water).
The right tools for the right job.
Wine flavored poaching liquid
Milk lemon poaching liquid Combine; 1 part milk and 6 parts salted water. Add lemon to taste.
For poached fish in the oven
To poach fish on top of the stove
Prepare the poaching liquid and bring it to a broil.
½ inch thick = 5 minutes
1 inch thick = 10 minutes
1 ½ inch thick = 15 minutes
These times are approximate
Steaming has a similar flavor to poached fish.