Best 2 Sliced Fish With Chinese Broccoli On White Rice Recipes
Embark on a culinary journey with our delectable sliced fish with Chinese broccoli on white rice, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish showcases the delicate sweetness of the fish, the vibrant green of the Chinese broccoli, and the fluffy comfort of steamed white rice.
With three variations to choose from, you can tailor the recipe to your preferences. The classic soy sauce-based sauce offers a savory and aromatic touch, while the spicy Sichuan sauce adds a fiery kick. For those seeking a lighter option, the refreshing ginger-scallion sauce provides a bright and zesty flavor profile.
These recipes are not only delicious but also incredibly versatile. Serve them as a main course for a satisfying meal, or pair them with other dishes for a well-rounded dining experience. Whether you're hosting a dinner party or cooking a quick and easy weeknight meal, these sliced fish recipes are sure to impress.
So, gather your ingredients, prepare your taste buds, and let's dive into the culinary adventure that awaits!
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.
Provided by SkipperSy
Categories White Rice
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
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
SLICED BEEF WITH BLACK BEANS & CHINESE BROCCOLI ON RICE
In New York City's Chinatown restaurants, you can order dishes of fish, meat or other foods on/over white rice and a meal for one person. However, this recipe will serve two or more... This sliced beef with black beans, Chinese broccoli and with white rice is "My take" on this easy-to-make and tasty beef dish.
Provided by SkipperSy
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
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.
Tips:
- To ensure the fish is cooked evenly in the steamer, cut it into thin, uniform slices. Aim for slices that are around 1/4 inch thick. This will help them cook quickly and consistently.
- If you don't have a steamer, you can also cook the fish in a skillet over medium-low heat. Just be sure to cover the skillet so that the fish steams and cooks through.
- If you're using frozen fish, be sure to thaw it completely before cooking. This will help it cook more evenly and prevent it from becoming tough.
- Don't overcrowd the steamer or skillet when cooking the fish. This will prevent it from steaming or cooking properly.
- To make sure the fish is cooked through, insert a fork into the thickest part of the fish. If the fish flakes easily, it's done.
- Serve the sliced fish immediately over rice, topped with the ginger-scallion sauce and steamed Chinese broccoli.
Conclusion:
Sliced fish with Chinese broccoli is a delicious and healthy dish that's perfect for a quick and easy weeknight meal. The fish is tender and flaky, the sauce is flavorful and aromatic, and the Chinese broccoli is a healthy and delicious addition. This dish is sure to please everyone at the table.
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