2 pounds Pacific snapper or perch fillets
\n1 T. chopped fresh gingerroot
\n2\/3 C. soy sauce
\n2 T. dry white wine
\n2 C. water
\n1\/3 C. sugar
\n1 to 2 whole star anise<\/p>\n
Rinse fish with cold water; pat dry with paper towels. Set aside. Using garlic press, press juice of ginger into soy sauce; pour into large skillet. Add remaining ingredients (except fish); bring to boil. Reduce heat and add fish. Cover and simmer for 10-15 minutes, or until fish flakes easily when tested with a fork. Remove fish to serving platter and keep warm. Over high heat, bring poaching liquid to boil. Continue cooking for 10-15 minutes, or until sauce thickens, stirring occasionally. Pour sauce over fish.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 pounds Pacific snapper or perch fillets 1 T. chopped fresh gingerroot 2\/3 C. soy sauce 2 T. dry white wine 2 C. water 1\/3 C. sugar 1 to 2 whole star anise Rinse fish with cold water; pat dry with paper towels. Set aside. Using garlic press, press juice of ginger into soy sauce; pour into large skillet. Add remaining ingredients (except fish); bring to boil. Reduce heat and add fish. Cover and simmer for 10-15 minutes, or until…<\/p>\n