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I have, in 40+ years of eating whitebait, never heard of anyone poaching them. To my knowledge, they should be lightly coated in seasoned flour, and then fried in very hot oil until golden in colour and crisp in texture. Poaching them would make them soft at best, and disintegrate at worst. They should be crisp enough to eat with the fingers if need be.


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​ I used to be able to leave rice in the cooker 3 or 4 days. I eat white rice every day. Yes, I eat 4-day old rice left at room temp and never gotten sick. I've replaced several cookers when rice started spoiling too quickly. Sometimes, in less than 1 day. I tried all the remedies out there. Then I tried BLEACH! It's not the water. It's not the rice. ...


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