Let’s not keep you in suspense! Poaching fish may sound intimidating, but trust me, it’s straightforward. With the right ingredients and techniques, you can master it in no time.

To kick things off, combine sake, seafood or chicken stock, ginger, garlic, bay leaves, and sea salt in a large saucepan. Bring it to a gentle simmer. Keep a close eye, as you want it just warm enough to coax out the flavors, but not boiling away.

Once the broth is ready, lower the temperature so the liquid stays just below simmering. Gently add the fish to the broth. Make sure to fully submerge it. This is where the magic happens; the warm liquid will envelop the fish, cooking it to perfection.

Let the fish poach for about 10-15 minutes, depending on the thickness. You want it to be opaque and flake easily with a fork. If you’re unsure, just softly poke it with a utensil; you’ll quickly get the hang of it!

Carefully lift the fish out of the broth using a slotted spoon. Let the excess liquid drain off and transfer it to a plate. You can drizzle a little toasted sesame oil over it for flavor. This adds a delightful gloss and depth, making the dish visually appealing too.

For the final touch, garnish your poached fish with fresh herbs or a sprinkle of flaky sea salt. Adding a wedge of lemon on the side can also brighten the dish and allow your guests to add a zesty kick according to their preference.