Hawaiian Poached Onaga with Aromatic Ginger Broth
From RubyLyn (USA)

Serves 2 or 3

Ingredients:

8 oz. onaga (Ruby Snapper) fillet
3 oz. julienne cut fennel
4 oz. chicken broth
1 oz. julienne cut ginger
salt and pepper, to taste
1 Tablespoon minced garlic
1 julienne cut round onion
1 julienne cut tomato
1 teaspoon saffron
1/4 pound baby bok choy
3 oz. shiitake mushrooms
1 Tablespoon chopped green onion

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Directions:
Heat chicken broth and some water in a saucepan or wok. Add fennel, ginger, salt and pepper. Add fish to broth and let it simmer, 10 minutes per one inch thickness. Add onion and tomato. Sprinkle saffron over fish and add bok choy, mushrooms and green onions. When cooked, remove fillet from pan and place in serving dish. Cover fish with vegetables and broth.

Prep Time: 20 minutes        Cooking Time: 20 minutes, approx.

Serving Suggestions:
Serve with Asian white rice, fresh cubed pineapple, and Mango Bread for dessert.