Jade Fish Congee
A smooth and savory fish porridge made with diced mandarin fish and minced shepherd's purse, finished with a starch slurry and scallion oil.
Ingredients
mandarin fish (washed, deboned, flesh cut into small dice)
1
shepherd's purse (cleaned and finely chopped)
150 g
egg white
1
oil
to taste
cornstarch
to taste
cooking wine
to taste
white pepper
to taste
salt
to taste
MSG
to taste
scallion oil
to taste
Instructions
1
Prepare the fish
Rinse the mandarin fish, remove the bones, and cut the flesh into small dice. Toss with the egg white, MSG, salt, white pepper, and cooking wine to coat, then set aside to marinate.
2
Prepare the shepherd's purse
Pick over and rinse the shepherd's purse, then finely chop. Add to a hot oiled pan and stir-fry briefly, then pour in an appropriate amount of water and bring to a boil.
3
Oil-blanch the fish
Heat oil in a wok to 30–40% hot, then add the marinated fish dice and gently slide them through the oil until just cooked.
4
Simmer and thicken
Add an appropriate amount of water and salt along with the MSG, then add the shepherd's purse and the oil-blanched fish dice and bring to a boil. Thicken lightly with a wet cornstarch slurry and finish with a drizzle of scallion oil.
