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Thank you Sissi! My blogging friend, Sissi from Switzerland has been telling me to soak fish in Japanese cooking sake for a while now. Yesterday I finally ran over to the Asian store. I found out they carry no Japanese sake,  but the lady assured me that Chinese cooking wine is exactly the same as Japanese sake. So I got a bottle of this Chinese equivalent. I went home and soaked two sockeye strips in Chinese cooking wine. Then I ran down to the garden for shallots, got some parsley and a bit of dill. I made a bed of green in a non stick fry pan, laid the salmon strips on top, added some water, covered the pan and quickly poached the most delicious salmon strips ever! For the first time last night I made salmon that didn’t smell up the entire house. The texture was lovely and the taste was delicious. For a fish hater like me, preparing fish with Chinese cooking wine opened up a whole new world of possibilities. The lady said to just pour in a tablespoon of this stuff into every fishy stir-fry and it will take the fishiness away. I just might begin to look forward to Fridays.

2 salmon strips or fillets
1/2 cup Chinese cooking wine or Japanese sake
1 Tbsp olive oil
2 shallots or green onions including stalks
sprigs of fresh dill and fresh parsley
3/4 cup of water

• Soak the salmon in for 1/2 hour in Chinese cooking wine.
• Peel and chop the shallots, wash the fresh dill and parsley and chop into 2-3 inch lengths.
• To a non stick fry pan add 1 Tbsp olive oil.
• Add the shallots, dill and parsley and turn on the heat.
• Lay the marinated salmon with skin side down over the greens.
• Season the fish with salt and pepper.
• Pour the water beside the fish, cover and poach for 4-5 minutes.
• Start checking for doneness early, the fish will be ready rather quickly, and there is a fine line between just done and overdone. I still can’t believe how good this turned out to be.



  1. Well done! Congratulation Zsuzsa! I am so happy for you! I am happy that you too discovered how miraculous the sake (or Chinese wine) can be in taking off the fishy smell!
    Dill is my absolute in fish dishes, I can only imagine how your dish was delicious!
    You should also try one day soaking chicken breasts (if you use them without the skin and they tend to get dry...), it will make them divinely soft!
    I am so happy and honoured to have helped a bit such a cooking goddess as you :-)

  2. Sissi you have no idea what your advice have meant for my fish days!

  3. Like yourself I'm not a fan of fish, but my wife is. She prepares it rarely out of concern for my dislike. She was delighted to see this recipe, and is looking forward to trying it.

  4. Zsuzsa, and you have no idea how flattered I am :-)

  5. Another Friday another poached salmon. Really enjoyed it!

  6. I am very happy for you :-)




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