Sliced Fish With Chinese Broccoli On White Rice Recipes

Steps:

• Preheat the oven to 250 degrees F. Combine 2 cups water, the rice, ginger and 3/4 teaspoon salt in a large pot. Bring to a boil, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, 16 to 18 minutes. Remove from the heat and add the broccoli (do not stir). Cover and set aside to let the broccoli steam.
• Meanwhile, heat 2 inches of vegetable oil in a separate large pot or Dutch oven over medium heat until a deep-fry thermometer registers 375 degrees F. Whisk the flour, mustard powder, 1/4 teaspoon salt and the seltzer in a large bowl until smooth. Season the cod with salt. Working in batches, dip the cod in the batter, allowing the excess to drip off, and fry until golden brown and crisp, 6 to 7 minutes. Remove to a wire rack set over a baking sheet and season with salt; transfer to the oven to keep warm. Return the oil to 375 degrees F between batches.
• Gently fluff the rice with a fork. Discard the ginger and stir in the sesame oil and scallions; season with salt. Serve the cod with the chili sauce, broccoli rice and lemon wedges.

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.

Steps:

• 1. PREPARATION.
• 2. Slice the meat at an angle and into thin bite size pieces, then add to a bowl.
• 3. Add to the meat bowl, 2 tablespoons oil, 1 teaspoon sesame oil, dark soy sauce, 1 tablespoon rice wine, sugar, 2 teaspoons cornstarch, salt & pepper to taste, mix well and let sit for 20 minutes.
• 4. Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and into bite side pieces (if the stems are very thick cut lengthwise), set a side.
• 5. In a cup add the dried salted black beans, rinse briefly and discard the water, add 2 tablespoons (or more) rice wine to cover, let sit for 20 minutes.
• 6. Grate the ginger and add to the black bean cup.
• 7. In a cup add 3 tablespoons stock, 1 tablespoons light soy sauce and 2 teaspoons cornstarch, stir to create a watery mixture, set aside.
• 8. COOKING DIRECTIONS.
• 9. Bring a small pot of water to a boil, add 1/8 teaspoon salt (and or a little oil) and then add the cut up broccoli and par-boil for about 1 minute, drain and set aside.
• 10. In a wok (or Teflon pan) add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for 1 minute, then add 1 tablespoon rice wine and continue to stir-fry for 1 more minute, then remove and set aside.
• 11. In a wok (or Teflon pan) add about 2 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking).
• 12. Next add the black beans, garlic and stir for 15-30 seconds, then add the meat and stir-fry for about 3 minutes, (making sure not to overcook the meat).
• 13. Add back the broccoli and stir-fry briefly, then add the stock & cornstarch mixture and stir to thicken (may need to add a little more stock and cornstarch mixture as needed), then add 1 teaspoon sesame oil and with one quick stir you are almost finished.
• 14. On a serving plate add some hot white rice and on top (or on the side) add meat and broccoli.
• 15. Enjoy.
• 16. NOTES:.
• 17. You can substitute Chinese green vegetables, string beans, or fried tofu for example.... And again you can also use American broccoli to your liking as well.
• 18. Increase the amount of meat, vegetables and ingredients if serving more then 2 people.