Poaching fish is a very simple technique to ensure a full flavoured and wholesome fish.


For the fishPoached Croaker Fish

  • 1 medium sized croaker, cleaned
  • and gutted, cut into piece
  • Fish stock or bouillon cube
  • 1, bay leaf
  • 1 clove of garlic, minced
  • Teaspoon, dried thyme
  • Slice of lemon
  • Black peppercorns

For the tomato caper base

  • 1 clove of garlic, minced
  • 2 fresh tomatoes
  • 1 small purple onion, diced
  • 1 tablespoon of capers
  • Pinch of paprika
  • Salt to taste




In a pan,  combine the ingredients and bring to a boil. Reduce the heat so the water is just simmering. Add the fish and poach until it is cooked through, about 6 – 8 minutes.

When cooked,  transfer to a plate. Brown the skin of the fish lightly in a hot pan with a little olive oil.

For the tomato and caper base,  in a hot pan on medium heat, cook the minced garlic for less than a minute. Add the tomatoes and onions, soften slightly but not over cook. Now add the capers and paprika. Salt to taste.

Serve with steamed sweet potatoes and enjoy.

Until Next Time

Chef Dish x

Learn more about Chef Dish on her own site www.dumebiagbakoba.com.


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