Poached Fish with Curly Cress adds another useful Hawaiʻi and Pacific-inspired recipe to the archive, built from source-backed ingredients and simple home-cooking steps. It helps round out the site with a practical dish readers can make beside the traditional coconut, taro, breadfruit, and seafood recipes already collected here.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

1 lb fish fillets, cut into 4 pieces (mild fish, such as onaga, mahi mahi)
1 lemon, sliced
5 tbsp Basic Asian Vinaigrette (see recipe below)
1 tbsp vegetable oil
4 cups (~2½ oz) curly cress, loosely measured
1 tbsp shallots, fresh, chopped
¼ cup vinegar, balsamic
½ tsp ginger, fresh, minced
1 tsp sesame oil, toasted
1 tbsp soy sauce, low sodium
to taste, black pepper, ground

Instructions

Bring water and lemon slices (poaching liquid) to a boil in a deep pan.
Add fish, cover and turn off heat.
Let sit, covered, till cooked through, about 10 minutes, drain and pat dry.
Combine vinaigrette and oil.
Mix vinaigrette with greens, pile on fish.
Serve immediately with brown rice.
Combine all ingredients. Stir well before using.

Helpful Tips

Prepare the 1 lb fish fillets before you start so the recipe moves smoothly.
Taste and adjust seasoning or sweetness near the end, especially when fruit ripeness varies.

FAQ

Is poached fish with curly cress a traditional recipe?

This page is written from a Hawaiʻi Nutrition Center recipe source and is framed as a Hawaiʻi or Pacific-inspired home recipe rather than a claim about every island tradition.