Sliced Fish With Chinese Broccoli On White Rice

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.

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.

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 tablespoons cornstarch , 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 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 add about 4 tablespoons of peanut oil and heat to moderate hot.

Deep a fish piece in the egg and then into the cornstarch then add to the w.

Ingredients

cod, broccoli, peanut oil, cornstarch, stock, ginger, soy sauce, sesame oil, salt, egg, rice wine, cooked white rice, white pepper