Sliced Fish With Chinese Broccoli On White Rice Recipes

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SLICED FISH WITH CHINESE BROCCOLI ON WHITE RICE



Sliced Fish With Chinese Broccoli on White Rice image

One of my favorite Chinese dishes at a restaurant in New York City's Chinatown, is their Sliced Fish and Chinese Broccoli over rice. You can also order this dish with American broccoli, tofu or string beans. It is not a very expensive fish dish and has tasty soy sauce flavor...and just right for one person. In this simple-to-make recipe I have added some ginger and serving for two people. Here is "my take" on this wholesome fish dish.

Provided by SkipperSy

Categories     White Rice

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

3/4 lb cod (or another similar boneless fish)
1 1/2 cups of chinese broccoli (substitute American broccoli)
5 tablespoons peanut oil
6 tablespoons cornstarch
1/2 cup stock (extra as needed)
2 tablespoons grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
1/8 teaspoon salt
1 egg, beaten
1 tablespoon rice wine
1 cup cooked white rice
salt and white pepper

Steps:

  • PREPARATION.
  • Remove any fish bones and cut the fish up into bite size pieces, set aside.
  • Beat one egg yolk in a bowl, set aside.
  • Place about 4 or more tablespoons of cornstarch on a big flat plate and spread out, set aside.
  • Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and into bite side pieces, set a side. (Or substitute American broccoli, tofu, string beans, other greens).
  • Grate 2 tablespoons ginger, set aside.
  • In a bowl add the stock, ginger, 1 tablespoon soy sauce, sesame oil, salt & white pepper to taste, 1 ½ tablespoons cornstarch (or more as needed to thicken), set aside.
  • COOKING DIRECTIONS.
  • Bring a small pot of water to a boil, add 1/8 teaspoon salt and then add the cut up broccoli and par-boil for about 1 minutes, drain and set aside.
  • In a wok (or Teflon pan) add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for about two minutes, remove and set aside.
  • In a wok (or Teflon pan) add about 4 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking).
  • Deep a fish piece in the egg and then into the cornstarch (coat both sides) then add to the wok. Do this quickly for the remaining fish pieces, separating the pieces as needed (but do not turn).
  • When you see that the pieces are cooked for about 2 minutes on one side, then turn all and cook another 1 minute. Next drain and into a plate. However, retain 2 tablespoons of oil and discard the rest.
  • Return to the wok 2 tablespoons of the oil from the fish. When the oil is hot, add the par-boiled broccoli, rice wine, ½ tablespoon soy sauce and stir-fry for about 1 minute.
  • Next add the bowl of stock and stir to thicken (add more cornstarch as needed).
  • Then add back the fish pieces "ON TOP" (do not incorporate) and cook for 1 minute to heat up and then one quick stir. On a serving plate add some hot white rice and on top (or on the side) add the fish pieces.
  • Enjoy.

Nutrition Facts : Calories 763.8, Fat 40.4, SaturatedFat 7.2, Cholesterol 178.8, Sodium 801.4, Carbohydrate 57.9, Fiber 3, Sugar 1.7, Protein 39.1

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