Steamed Fish w/ Ginger and Scallions = Next Day Fish Flake Jook

My favorite fish preparation is steamed with ginger and scallions then drizzled with a soy sauce and oil dressing.  The heated oil brings out the essence of the ginger and scallions.  Kwai Fei Gai is also prepared in a somewhat similar fashion.  That is also my favorite way to cook chicken.  I guess I'm just a sucker for anything that is steamed and dressed with the scallion and ginger oil.  It goes so well over steamed rice.  Mmmm, my mouth waters just thinking about it.

Steaming is the best way to enjoy any fresh salt-water fish with a firm flesh.  I don't recommend this recipe for fresh water fish like trout or catfish.  This method highlights the taste and texture of the fish instead of masking it with stronger flavors.  It is best to use the freshest fish possible.  I have always thought that this dish is the reason why most Chinese restaurants have the live fish tanks.  I would not order this dish from a restaurant without those tanks.

My mom used to make this dish with a whole fish that she gets from the market that same day.  Head and tail included.  Since I was cooking for one, I got a single fillet of sushi grade mahi mahi.  

Steamed Fish w/ Ginger and Scallions

8 oz fillet of firm fleshed, salt water fish (mahi mahi, snapper, sheepshead, etc)

1 stalk scallions, minced

4 inches fresh ginger, julienned or grated

4 tbsp vegetable oil

2 drops sesame oil

2 tbsp soy sauce

Place a steam rack in a wok.

If you don't have a steam rack like that one, you can rig one up with two pairs of chopsticks.  Like so:

Add enough water to the wok until it just stops short of where the plate would be placed on your rack.  Heat to simmer.  

Spread half of the ginger and scallions evenly onto a heat proof plate large enough to fit the fish, but smaller than your wok.  Make sure the plate has sides that comes up. 

Place your fish on top of the ginger and scallions.  Spread the rest of the ginger and scallions on top of your fish.

Place the plate on the rack.  Make sure water level is sufficient.  Cover with wok lid and steam for about 10 minutes.

*If you are steaming a whole fish, make sure the fish is cleaned.  Scour both sides of the fish with 3 parallel slashes and stuff with ginger and scallion mixture as well.  Add an additional 5 minutes of steam time for every 8 oz.

Take plate off rack.  Drizzle with soy sauce.  Take rack off wok.  Drain water and dry wok.  Heat oil in wok.  Carefully pour heated oil over fish.

 

If you have any leftovers, you have all the ingredients to make Fish Flake Jook for breakfast the next morning.  

Fish Flake Jook

From Leftovers:

leftover steamed fish, flaked into bite-sized pieces

leftover steamed rice

water or chicken broth

salt

white pepper

Simmer the leftover rice with twice as much water or broth, stirring frequently until rice is broken up.  Add more water or broth if rice becomes too thick.  I like my jook to be more of a soupy consistency.  Turn off heat.  Stir in fish flakes.  Ladle into bowls.  Add salt and white pepper to taste.

From Scratch:

8 oz fillet of firm fleshed, salt water fish (mahi mahi, snapper, sheepshead, etc), slightly frozen

1 stalk scallions, minced

4 inches fresh ginger, julienned

2 drops sesame oil

2 tsp soy sauce

1 cup uncooked rice

3-4 cups water or chicken broth

salt

white pepper

Thinly slice fish against the grain.  Cut fish into bite-sized chunks.  Mix fish together with scallions, ginger, sesame oil and soy sauce.  Marinate for at least 30 minutes in the refrigerator.  

Bring water or broth to boil.  Add rice.  Lower heat to a simmer.  Partially cover by placing lid over pot, but propping one side of the lid up by placing a chopstick underneath one side of the pot.  Stir occasionally.  Cook for about 30 minutes or until rice is soft and broken.

Turn off heat.  Immediately stir in fish.  The residual heat should cook the fish without overcooking it.  Ladle into bowls.  Add salt and white pepper to taste.  Makes 6 servings.

Jook

It is pronounced "joke" in Cantonese.   Most Asian countries have their own variations of jook (a.k.a rice porridge or congee).  It is commonly eaten for breakfast or when one is not feeling well.  Some make it thick and some make it soupy.  I prefer the soupy consistency.  There are many version of jook.  Fish flake, chicken, century egg w/ lean pork, vegetarian, etc.   Plain jook can be served with condiments such as fu yur, salted duck eggs, fried shallots, dried salt fish, youtiao, tianjin preserved vegetables, etc.  The plain version is the foundation of all other versions.  

Plain Jook

1/4 cup uncooked rice

3 cups water

Combine ingredients in crock pot and cook for 4 hours on low.

Or
Bring water to boil.  Add uncooked rice.  Cook over low heat for 1 hour. Stirring occasionally.  Add more water if jook gets too thick.

Green Eggs and Ham: Century Egg Lean Pork Jook

I remember when I first moved out of my parent's house, the first thing my mom asked me was if I wanted a rice cooker. I've compared notes with some of my friends and it seems that most Asian mothers feel that the rice cooker is the ultimate kitchen appliance, especially for their kids who don't know squat about cooking a decent meal. Of course, when I moved into the dorms, there was barely enough room for my printer. Since I learned how to make rice in the microwave, I told my mommy that I was doing fine without a rice cooker. It wasn't until I moved into an apartment and stole a small rice cooker from my parents pantry that I discovered how wrong I was to reject my mother's advice (yes, I bow my head in shame). I discovered that I could use it as a steamer and cook whole meals in it. I don't know how I could have lived so long without one of my own (though I also discovered that using the rice cooker for slow cooker recipes can be disasterous).
Today, I did my momma proud by making Century Egg and Lean Pork Porridge in the rice cooker. The flavor of the eggs are too overwhelming by itself, but the smooth consistency of the porridge mellows it out just perfectly. After a night of drinking, this hits the spot better than anything on the taco shop menu.

I like my porridge to have a "loose" soupy consistency, so I added boiling water to my bowl of porridge just before serving. Took me many trials and finally a call to my mommy helped me discover this secret: Don't add more water to the whole batch, the rice will just soak it all up and expand.


The "whites" of the preserved egg is a dark amber color, whilst the yolk is a greenish-gray (or grayish-green). I wonder if Dr. Seuss' Green Eggs and Ham were inspired by this traditional chinese dish. Hehehe. Here is the recipe for one of my all-time favorite breakfasts as a kid.

Century Egg Lean Pork Jook
1/3 cup uncooked rice
3 cups water
1/4 cup lean ground pork
2 century eggs, diced
boiling water or chicken broth (optional)
sesame oil (optional)
nuoc mam or salt to taste
white pepper (optional)

Garnish:
ginger, thinly sliced into matchsticks
minced scallions
yao ja gwa

Cook the rice and 3 cups of water in the rice cooker, leaving the lid propped up just a little. Let cook 15 minutes.
*You can also use a slow cooker, set on low.  The slow cooker will take longer to cook the rice.  Add 3 hours to cooking time if using a slow cooker.
Break up the ground pork and stir into the rice. Once rice is done cooking and pork is no longer pink, carefully fold the diced preserved eggs into the rice.  Scoop the porridge into a bowl, only filling the bowl up halfway. Add boiling water to the bowl of porridge until it has reached your desired consistency. Add fish sauce or salt to taste. Add a few drops of sesame oil and dashes of white pepper (black pepper is also fine, just doesn't look as pretty). Garnish with ginger and scallions. Serve with yao ja gwa.