I think I keep on overcooking whitebait. Here is what I am doing:
Quickly bring water to a boil, lower to simmer,
Add whitebait(which may remove simmer since food lowers temp),
move heat to high until water is starts simmering again,
simmer for 1 minute,
turn whitebait over.
simmer for 1 minute.
Basically fish should spend 1 minute in poached water and 2 minutes in simmering water.
My problem is that even after the above I notice the overcooked fish smell which tastes nasty.
I know people say look at the texture for measure of doneness however I think the cooking time is so short and when i check it it is done.
Can you see where im going wrong? Is it that the two minutes are on a simmer, but it should be on a poach? Should it only be two minutes from the time the fish is added and not more?