Tender Asian-Style Boiled Pike Fillet with Fragrant Aromatics
Nutritional value per serving
Calories210kcal
Carbs5gram
Fat6gram
Protein28gram
Ingredients
- Pike fillet, fresh and skin removed (choose firm, white fillets with no strong fishy odor)400 g
- Fresh ginger, peeled and sliced (adds warming, subtle spice)3 cm
- Garlic cloves, smashed2 pieces
- Green onions (spring onions), cut into 5 cm pieces3 pieces
- Light soy sauce (for seasoning)2 tbsp
- Sesame oil (for drizzle)1 tsp
- Water1 liter
- Salt1/2 tsp
This Asian-style boiled pike fillet recipe is perfect for home cooks who want a simple, delicate, and fragrant fish dish. Boiling the pike fillet gently with classic Asian aromatics like ginger, garlic, and green onions infuses the fish with subtle flavors while keeping it tender and moist. Pike is a lean white fish with a firm texture and mild taste that pairs beautifully with light soy sauce and a dash of sesame oil. This recipe uses minimal ingredients normally found in the supermarket and only requires a pot and a stove, making it ideal for cooks with basic kitchen equipment. The total cost of ingredients is approximately $8 (about €7.5, £6.5, ₹650) and yields 2 servings. Each serving contains approximately 210 calories. This dish is a healthy, low-fat option suitable for pescatarian and low-calorie diets. The recipe is easy to prepare and takes about 35 minutes total, with 10 minutes of preparation and 25 minutes of cooking time.
Preparation instructions
Prepare the Ingredients
1Clean the pike fillet under cold running water and pat it dry with paper towels to remove excess moisture. Peel and slice the ginger into thin slices. Smash two garlic cloves without peeling fully to release flavor. Cut green onions into 5 cm lengths. This prep ensures all ingredients are ready before cooking.
Boil Aromatics in Water
2Pour 1 liter of water into a medium pot and add ginger slices, smashed garlic, green onions, and salt. Bring the water to a boil over medium-high heat. This step infuses the water with aromatic flavors that will penetrate the fish gently.
Add Pike Fillet and Simmer
3Once the water is boiling, carefully add the pike fillet pieces into the pot. Reduce heat to a gentle simmer (about 85°C or 185°F). Simmer uncovered for 12-15 minutes until the fish turns opaque and flakes easily with a fork. The internal temperature of the pike fillet should reach at least 63°C (145°F) to ensure it is safe to eat, as recommended by food safety guidelines.
Check Doneness of the Fish
4Check the fish fillet by inserting a fork or knife at the thickest part. The flesh should be opaque and flake apart easily. If unsure, use a food thermometer to confirm the internal temperature is at least 63°C (145°F). Proper cooking is key to both taste and food safety.
Drain and Plate
5Using a slotted spoon or tongs, gently remove the fillets from the broth and place them on a serving plate. Remove and discard the ginger, garlic, and green onions from the broth.
Season and Serve
6Drizzle 2 tablespoons of light soy sauce and 1 teaspoon of sesame oil over the fish. Optionally, garnish with fresh chopped green onions or chili slices for some heat. Serve immediately while warm for the best flavor and texture.
Cooking Tips
-If fresh pike fillet is unavailable, you can substitute with other mild white fish fillets like cod, haddock, or tilapia using the same method.
-To enhance flavor, you may add a splash of rice wine or a few peppercorns to the broth while boiling.
-Avoid overcooking the fish; hold simmer temperature steady and do not boil vigorously to keep the fillet tender and moist.
-Always keep raw fish separate from other foods to prevent cross-contamination, and hand wash thoroughly after handling raw fish.
-Use a clean food thermometer placed in the thickest part of the fillet to verify safe internal temperature.
Equipment
- Medium cooking pot with lid
- Knife and cutting board
- Slotted spoon or tongs
- Food thermometer (recommended)
- Serving plate
Shopping List
- [ ] Fresh pike fillet (400 g): approx. $6 — choose fillets that look moist and smell fresh without fishy odor
- [ ] Fresh ginger (3 cm piece): approx. $0.30 — pick firm, smooth ginger with no wrinkles
- [ ] Garlic (2 cloves): approx. $0.10 — look for tight, firm bulbs
- [ ] Green onions (3 stalks): approx. $0.50 — pick bright green stalks without wilting
- [ ] Light soy sauce (small bottle): approx. $1.50 — opt for low-sodium if preferred
- [ ] Sesame oil (small bottle): approx. $2 — a little goes a long way, choose pure toasted sesame oil
- [ ] Salt (pantry staple): negligible cost
Total approximate cost: $8.00
FAQ
Can I use frozen pike fillet for this recipe?
Yes, you can use frozen pike fillet but make sure to thaw it completely in the refrigerator overnight before cooking to ensure even cooking and food safety.
How do I know when the pike fillet is fully cooked?
The fillet should be opaque and flake easily with a fork. For safety, use a food thermometer and ensure the internal temperature reaches at least 63°C (145°F).
What if I don’t have a food thermometer?
You can check doneness by gently flaking the thickest part of the fillet with a fork. If the flesh is opaque, white, and flakes easily, it is likely done. Avoid overcooking to keep it tender.
Can I add vegetables to the broth?
Yes, you can add vegetables like sliced mushrooms, bok choy, or napa cabbage to the boiling water to make a light broth that complements the fish.