Combine liquids: In a medium saucepan, combine stock, Shaoxing wine, soy sauce, sesame oil, and sugar. Stir to dissolve sugar.
Add aromatics: Add sliced ginger, smashed garlic cloves, white pepper, and green onion whites.
Simmer and infuse: Bring to a gentle simmer over medium heat. Reduce heat to low and let simmer for 5 minutes to infuse the aromatics into the liquid.
Taste and adjust: Taste the broth - it should be savory with clear ginger-garlic notes and a hint of sweetness. Adjust soy sauce or sugar if needed.
Keep warm: Keep the poaching liquid at a very gentle simmer (around 160-180°F/70-80°C) - you should see tiny bubbles but no rolling boil. This is critical for delicate fish!
Ready to use: This aromatic liquid will be poured over the vegetable stir-fry base to poach the sole fillets.
💡 Temperature Tip: For perfectly poached sole, keep the liquid at a bare simmer - never boiling! The fish should gently cook in 3-4 minutes without toughening.
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📋 Recipe Notes:
Yield: About 2½ cups liquid (enough for 4 servings)
Shaoxing wine: Chinese rice wine adds depth; substitute dry sherry or sake if unavailable
Stock choice: Fish stock is ideal, but chicken stock works well. Use low-sodium to control saltiness
Poaching temperature: 160-180°F (70-80°C) - gentle bubbles, no rolling boil
Aromatics: Ginger and garlic slices infuse flavor but won't overpower delicate fish
Sweetness balance: Small amount of sugar balances soy sauce and enhances umami
Make ahead: Can prepare liquid up to 1 day ahead, refrigerate and reheat before using
Leftovers: Strained liquid makes excellent base for soup or noodle dishes