Slice fish down the middle then on a bias into thin medium size pieces. Marinate in mixture of egg white, cooking wine, a few dashes of white pepper, 2 slices of ginger. Refrigerator for 2-6 hours.
Prep Veggies: Chop mustard greens into medium size pieces. Mince garlic. Cut 3 slices of ginger. Rough chop peppers if using. Small chop scallions or garlic greens.
Par cook Fish: In a deep pan add 1 T of cooking oil and a cup of water. Bring up to a boil and add fish with marinade. Quickly spread into an even layer. Simmer for a few minutes until par cooked.
Sauté veggies: Transfer fish and liquid into a bowl and set aside. Add 1 T cooking oil into pan, when oil has heated add mustard greens, garlic, ginger, pepper and garlic greens / scallions.
Create broth: Once veggies have had a few minutes to sauté, add liquid from fish and an additional 2 ½ cups water. Add a few dashes of white pepper. Let simmer for 7 minutes.
Combine: Add fish back into the broth and let simmer for an additional 1 min then plate!
Combined fish with broth
Enjoy over rice!
- 3.0 tilapia filet
- 5.0 slices of ginger (thin)
- 0.0 egg white
- 0.0Tbsp corn starch
- 1.0Tbsp chinese cooking wine
- 1.0c pickled mustard green, sliced
- 2.0 clove garlic
- 2.0 chili pepper (optional)
- 1.0Tbsp garlic greens OR scallions
- white pepper
Brooklyn, New York