POACHED HADDOCK with TSINGTAO BEER Recipe
Poached Haddock with Tsingtao Beer This dish makes a light and delicious summery appetiser.
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Ingredients
- 300 ml Tsingtao Beer
- 350 g Haddock skin on (MSC certified North Pacific Halibut or Scottish Haddock)
- 1 pinch Sea salt and ground white pepper
- 1 tbsp Fresh root ginger grated
- 1 Red fresno chilli deseeded and finely chopped
- 1 Green fresno chilli deseeded and finely chopped
- 1 Lime zested, juiced
- 50 ml Cooled poaching liquid
- 4 tbsp Groundnut oil
- 1/2 Grapefruit zested segemented
- 1 tbsp Light soy sauce
- 1 tbsp Sweet chilli sauce
- 1 tbsp Soft brown sugar
- 100 g Sugar snap peas sliced into 1cm slices on an angle
- 1 Small handful of finely chopped coriander
- 1/4 Teaspoon sea salt
- 2 Heads of gem lettuce leaves about 16-18 leaves
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