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Thoroughly rinse the kale; shake off excess water, but do not pat leaves dry, you want them moist. Chop the greens and stems into small bite-sized pieces and set aside.
Slice the shallots so that they're super thin (use a mandoline, if you have one, to ensure uniform thickness and even cooking). Place shallots in a pan of room temperature canola (or another neutral) oil. Turn the heat up to high. Shallots will begin to bubble. Lower heat to medium. Once the bubbles subside and shallots look golden brown, transfer them to a paper towel-lined surface to cool completely.
Remove some of the oil from pan, leaving about 2 tablespoons. Add the garlic to the oil. As soon as the garlic begins to color, add the greens. Cook, stirring occasionally, until the pan is dry and the stems are tender. Add 2 tablespoons wine, 1 teaspoon soy sauce, and 1 teaspoon sugar. Continue cooking until the pan is dry again, then scoop the greens out onto a serving plate; set aside.
Add remaining wine, soy sauce, sugar and ginger to the pan. Add the fish, skin side up. Adjust temperature so the liquid steams but doesn’t quite boil. Cook until the fish feels firm, not mushy, and flakes easily. Remove fish from the broth just before it’s done; it will continue to cook a little. Serve the fish over the kale and sprinkle crispy shallots on top. You can freeze the poaching liquid to use again, or reduce it to use as a sauce.