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Chinese Style Steamed Fish

This is another dish that my mother would of made back at home, or at least my reinterpretation of it.  Simple and nutritious, bringing together the main ingredients you’ll find in Cantonese cuisine of ginger, garlic and soy sauce, with a little coriander and pinch of salt, you can enjoy this recipe with any firm fish.

Lightly Marinated Chinese Steamed Fish

Lightly Marinated Chinese Steamed Fish

INGREDIENTS

1x spring onion
1x nub of ginger
A bunch of coriander
1 ½ tablespoons soy sauce
A pinch of salt
A pinch of sugar
2 tablespoons water
600 grams of firm white fish
2 tablespoons oil

A little knife work is needed

A little knife work is needed

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Fish Jook/Congee

I live half a world a way from where I was born.  One dish that I consider comfort food, a dish that you enjoy as a child, a dish when you’re feeling a little sick or a dish that reminds me of home, is jook or congee.

Basically a rice porridge/soup, one little scoop of rice can go a long way.  The beauty of this dish is that you can have it plain, or add chicken, fish, pork or any other condiments of your choice.  As a kid, my mother used to use a ham-hock bone, infusing it with it’s smokey, salty qualities, even better when you get at the bone marrow.

These days I tend to have it in the weekend, where I can make a large pot of it and share it over the course of a few days, as mentioned, a little can go a long way, from my heart to your stomach.

INGREDIENTS

A scoop of rice
Pinch of salt
Tablespoon of oil
3 litres of water
Ginger cut finely
2-3 Fish fillets
Finely cut ginger
Spring onions cut finely
Dried scallops (optional but recommended)

Chopped for your pleasure.

Chopped for your pleasure.


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