This is my take on something I learned in cooking school. Fujian cuisine is known for full flavored yet light dishes that showcase the main ingredients. The area is also known for wet dishes such as soups, stews, and braises, as well as seafood, along with an emphasis on umami flavoring. This dish hits all those points. The chicken version is another dish that uses a store bought roasted chicken or left-overs. This dish goes together pretty quickly.
INGREDIENTS:
¾ to 1 pound fish such as cod, tilapia, or other firm-fleshed with fish, at least ½ inch thick pieces, cut into ½ inch bits* 1½ tablespoons light or white soy sauce 1 pinch of chili flakes, or to taste, or not (optional) 1 teaspoon cornstarch Salt to taste ½ to 1 tablespoon toasted sesame oil, to taste (do not overwhelm the dish with the oil) 2-4 slices fresh peeled ginger, ½ inch x 1 inch, smacked with the flat of a knife 16 ounces vegetable stock (use all stock if fairly light) 16 ounces water 3 small heads mei quin choi, leaves and stalks separated, leaves shredded, stalks sliced into ¼ inch batons or slices 1 medium carrot, split lengthwise then sliced diagonally thinly 6 green onions, whites cut 1/8th inch diagonally, tops sliced very thinly 1 clove garlic, peeled, de-germed, and lightly cracked (optional)METHOD:
Combine soy sauce, chili if using, and cornstarch, and whisk well. Whisk in the sesame oil.
Add the fish to the marinade and gently toss to coat the fish thoroughly. Allow to marinate 15-20 minutes.
In a pot large enough to hold all the ingredients, bring the stock to a boil, then add the ginger slices and garlic if using, and lower heat to a simmer.
Add the vegetables, except the mei quin leaves and the green onion tops, and simmer 5 minutes.
Carefully, add the fish to the soup, a few pieces at a time to help prevent the pieces from sticking together. Add all the fish as well as the marinade. Gently stir the fish to keep it from sticking to the bottom of the pot and itself. Add the mei quin leaves and cover the pot and simmer 5-8 minutes. Test a piece of fish-it should be cooked through. If not quite done, remember the fish will continue cooking as you serve it into bowls.
Serve the soup hot and garnish with the sliced green onion tops.
Chef’s Notes:
*If you wish, use left-over chicken or the breast meat from a store-bought rotisserie chicken. Shred the meat and/or cut into ½ inch pieces and use instead of fish. Cook just long enough to heat it through. You can also use shrimp instead of fish. Peel and de-vein the same volume of shrimp and proceed as above.
Serves: 4
Source: Chef Andrew E Cohen
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