Poached Gingered Fish

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This recipe is best when made with firm-fleshed white fish such as flounder, haddock, hake, cod and the like. It is inspired by Chinese cooking, but probably did not originate in China. I learned this recipe from a niece on my DH's side who spent time with us in the 1980s while attending a nearby girls' residential school. It was her favorite recipe, one she learned from her mother. 30ml/2 T. unsalted butter 1 clove garlic, minced 2cm/3/4" length fresh gingerroot, peeled and minced 500g/1 lb. fillets of haddock, flounder or similar, cut into serving portions if necessary 350ml/1 1/2 cups dry white wine 4-6 scallions (green onions), white and green parts, sliced Salt and freshly ground black pepper to taste Melt butter in a skillet over medium heat. Add garlic and ginger, cook until tender. Scoop to one side. Add fish and cook about 3 minutes. Turn and add wine. Cook about 5 minutes or until the flesh flakes easily with a fork. Remove fish to a platter and sprinkle with salt and pepper. Keep warm. Raise flame to high and boil the wine in the skillet until it is reduced to about 125ml/1/2 cup. When a minute of cooking time remainas, stir in scallions. Pour the mixture of thickened wine sauce over the fish, garnish with parsley and lemon wedges and serve.