Jade Fish Congee
A traditional Zhejiang dish prepared with diced mandarin fish and shepherd's purse. The fish is tender, the shepherd's purse retains a vibrant green hue, and the broth is rich and flavorful.
Ingredients
Mandarin fish (cleaned, boned, flesh cut into small pieces)
1 (approx 500g weight)
Shepherd's purse (cleaned, finely chopped)
150g
Egg white (for marinating)
1
Oil (for stir-frying and blanching)
to taste
Second stock
to taste
Cornstarch (for thickening)
to taste
Cooking wine (for marinating)
to taste
White pepper (for marinating)
to taste
Salt (for seasoning)
to taste
MSG (for seasoning)
to taste
Scallion oil (added at the end)
to taste
Instructions
1
Prepare the fish
Clean the mandarin fish, remove the bones, cut the flesh into small pieces, then marinate with egg white, MSG, salt, white pepper, and cooking wine and set aside.
2
Prepare the shepherd's purse
Clean the shepherd's purse and chop it finely; briefly stir-fry in oil in a wok, add a small amount of second stock and bring to a boil.
3
Blanch the fish pieces
Heat oil in a wok for blanching; when the oil temperature reaches about 30-40% of full heat, add the marinated fish pieces to blanch, add a little second stock and bring to a boil.
4
Finish the dish
In a clean wok, add second stock, salt, and MSG, then add the shepherd's purse and fish pieces. Once boiling, thicken with a thin cornstarch slurry, drizzle with scallion oil, and serve.
