Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Poached Halibut in Hot & Sour Broth

Scott Phillips

Servings: four.


  • 2 Tbs. soy sauce
  • 4 halibut fillets, 1/2 lb. each (about 1-inch thick)
  • 1 qt. homemade or low-salt chicken broth
  • 1/4 cup honey
  • 3 Tbs. tomato paste
  • 2-1/2 Tbs. cider vinegar
  • 12 quarter-size slices fresh ginger, cut into thin strips
  • 1/4 tsp. Tabasco or other hot sauce
  • 1/4 cup sliced scallions (greens included)
  • 1/4 cup chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 75
  • Sodium (mg): 720
  • Carbohydrates (g): 24
  • Fiber (g): 1
  • Protein (g): 51


  • Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate.
  • In a 12-inch sauté pan, combine the chicken broth, honey, tomato paste, vinegar, ginger, and Tabasco. Bring to a simmer over medium heat and cook gently for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover, and poach gently at a bare simmer over medium-low heat until the flllets are slightly firm to the touch and the centers are almost opaque (make a small slit with a knife to check), 6 to 8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.
  • Divide the halibut and broth evenly among four shallow bowls. Sprinkle generously with the scallions and cilantro and serve with a spoon for the broth.

Set a mound of white or brown rice into the broth with the fish.


Rate or Review

Reviews (4 reviews)

  • lisameier | 06/26/2014

    This is SOO good. I had never poached fish before, and was worried how it would taste. I followed the recipe exactly as written and this is amazing. I add a scoop of cooked rice to the bowl before putting the fish in and serve it with roasted asparagus.

  • eselque | 01/01/2013

    Very good. Using Sriracha instead of Tabasco, I added more to make it pleasantly spicy.

  • darcy811 | 03/05/2010

    When looking for a simple and inexpensive cooking solution for interesting meals, I always use College Inn Broths and stocks. This message is being posted on behalf of Del Monte and we hope that it is of interest for you.

  • G.K. | 03/31/2009

    Excellent recipe, one of my family's favorite. I make it with sea bass, and roast fish separately in the oven instead of poaching it. Then pour broth over it and serve.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial