Delicious Asian-Style Whole Boiled Pike Recipe
Nutritional value per serving
Calories220kcal
Carbs10gram
Fat5gram
Protein30gram
Ingredients
- Whole pike (about 1.5 kg) - choose a fresh fish with clear eyes, firm flesh, and a mild scent1 piece
- Water2 liters
- Fresh ginger, sliced30 g
- Spring onions, cut into sections2 pieces
- Soy sauce (light)3 tbsp
- Rice wine or dry sherry2 tbsp
- White peppercorns1 tsp
- Salt1 tsp
- Fresh cilantro or coriander leaves, for garnisha handful n/a
This easy and flavorful Asian-style whole boiled pike recipe is perfect for home cooks looking to try a unique and healthy dish. The recipe emphasizes safety by specifying the internal cooking temperature to ensure the fish is perfectly and safely cooked. With common supermarket ingredients and basic kitchen tools, the cooking process is straightforward and beginner-friendly. The cost of the ingredients is approximately $12 USD / €11 / £9 / ₹900, making it an affordable and impressive meal. The total caloric content per serving is around 220 kcal, suitable for a balanced diet. The dish is easy to prepare, takes about 40 minutes total, and serves 4 people.
Preparation instructions
Prepare the Fish
1Clean the whole pike thoroughly under cold running water, removing any scales, blood, and internal organs. Pat it dry with paper towels to avoid splashing when boiling. This helps ensure a clean and fresh flavor.
Prepare the Broth
2In a large pot, pour 2 liters of water and add sliced ginger, spring onions, white peppercorns, and salt. Bring to a boil over high heat.
Boil the Fish
3Once the broth is boiling, carefully add the whole pike into the pot. Reduce the heat to maintain a gentle simmer. Cover the pot with a lid.
Cook the Pike
4Simmer the fish for approximately 25-30 minutes, depending on its size. Check the fish after 25 minutes by inserting a meat thermometer into the thickest part of the fish flesh; it should read at least 63°C (145°F) for safe consumption. The flesh should be opaque and flaky when done.
Prepare the Sauce
5While the fish is boiling, mix soy sauce and rice wine in a small bowl. This sauce will be drizzled over the cooked fish for flavor.
Serve the Fish
6Once the fish is cooked and safe to eat, carefully remove it from the pot using tongs or a slotted spoon. Place it on a serving plate. Drizzle the soy and rice wine sauce over the fish and garnish with fresh cilantro leaves.
Cooking Tips
-Ensure the fish is cooked to an internal temperature of 63°C (145°F) to guarantee safety.
-Avoid cross-contamination by washing hands, utensils, and surfaces after handling raw fish.
-If you don't have a meat thermometer, check doneness by seeing if the flesh flakes easily with a fork and is opaque.
-You can add a few slices of fresh chili to the broth for a spicy kick.
-Use fresh ingredients and avoid overcrowding the pot to ensure even cooking.
Equipment
- Large pot with lid
- Slotted spoon or tongs
- Meat thermometer (recommended)
- Cutting board
- Knife
- Mixing bowl
- Serving platter
Shopping List
- [ ] Whole pike (about 1.5 kg) — Look for fresh fish with clear, bulging eyes and firm flesh.
- [ ] Fresh ginger (approx. 30 g) — Choose firm, smooth skin ginger with no sprouts.
- [ ] Spring onions (2 pieces) — Select crisp, green, and fresh stems.
- [ ] Soy sauce (light) — Use a good quality light soy sauce for authentic flavor.
- [ ] Rice wine or dry sherry — Can substitute with dry white wine if unavailable.
- [ ] White peppercorns — Check freshness by aroma; whole peppercorns last longer.
- [ ] Fresh cilantro leaves — Fresh and bright green leaves are best.
- [ ] Salt — Regular cooking salt.
Approximate total cost: $12 USD
FAQ
How do I know when the pike is fully cooked?
The fish is fully cooked when the internal temperature reaches at least 63°C (145°F). The flesh should be opaque and flakes easily with a fork.
Can I use another type of fish for this recipe?
Yes, you can use other whole white fish like bass or sea bream, but cooking times may vary slightly.
How can I avoid the fish sticking to the pot?
Make sure the water is at a gentle simmer, not a rapid boil, and use enough water to fully submerge the fish.
Is it safe to eat pike skin?
Yes, pike skin is edible when cooked properly. Boiling tenderizes the skin making it palatable.