This Cantonese technique of immersing fish or fowl in boiling water,then turning the heat off until done is known as:

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The Cantonese technique of immersing fish or fowl in boiling water, then turning the heat off until done is known as "white cooking." This technique is used to preserve the natural flavors and textures of the meat or fish, rather than overpowering them with seasoning or sauces. It is a gentle cooking method that results in tender, juicy, and flavorful dishes.

This Cantonese Technique of Immersing Fish or Fowl in Boiling