Poaching fish...?

Question

I poached a fish but i dont think i did it properly, the heat wasnt enough for it to be under boiling point and when i touched the water at the end it wasnt even that hot...

So i still ate the fish..would anything happen to me like food poisoning?

Answer 1

I think you will be fine. Here is a recipe that you might try next time.

Fish Fillets with Red Pepper Sauce

Prep Time:15 Minutes Cook Time:20 Minutes Ready In:35 Minutes
Servings:4

INGREDIENTS:
1 (12 ounce) jar roasted red sweet peppers, drained and chopped
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1/2 cup water
1/3 cup loosely packed fresh chopped basil
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/8 teaspoon kosher salt
Dash ground black pepper
1 pound fresh or frozen fish fillets
1/4 cup water
1 lemon, sliced
Fresh basil (optional)

DIRECTIONS:
For sauce, in a large skillet cook fresh sweet peppers and garlic in hot oil over medium heat about 20 minutes, stirring occasionally. (Or, if using peppers from a jar, in a 2-quart saucepan cook garlic in oil for 30 to 60 seconds or until light brown. Stir in peppers; remove from heat.)
Place the pepper-garlic mixture in a blender container or food processor bowl. Cover; blend or process until very smooth. Add the 1/2 cup water, the basil, tomato paste, vinegar, sugar, salt, and black pepper. Cover and blend or process with several on-off turns until basil is just chopped and mixture is nearly smooth. Transfer to a 1-quart saucepan. Cook and stir sauce over medium heat until heated through.
Meanwhile, measure thickness of fish. In a large skillet bring the 1/4 cup water and half of the lemon slices just to boiling. Carefully add fish. Return just to boiling; reduce heat. Cover and simmer until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness for fresh fish; 6 to 9 minutes per 1/2-inch thickness for frozen fish.) Remove fish from skillet.
To serve, spoon some of the sauce onto 4 dinner plates. Place a fillet on top of sauce on each plate. Garnish with remaining lemon slices and, if desired, basil. Freeze any remaining sauce for another time.

Answer 2

Poaching is not a really effective way to cook fish.
you must get the water to boil in order to kill bacteria and other organisms that can attach themselves to fish living in inland waters. Few people have cooking thermometers with them all the time, and the boiling point of water is a sure indicator that the necessary temperature has been reached.

Answer 3

Think of when people eat Sushi, that is raw fish and Eskimoos eat raw fish.

Answer 4

no...people eat sushi

Answer 5

You'll be fined!!