Fish Taste Endless -- Modern People's Recipes (Shishang Series 06): Modern People's Recipes (Shishang Series 06)

Author: Liang Qiongbai
Publisher:
Publish Date: 2003-09-01
Features: Scad Fish Congee -- Ingredients: 1 scad fish, 2 bowls of rice, 2 slices of ginger, 1 scallion. Seasonings: (1) 1 teaspoon of salt, 3 cups of water; (2) a little pepper (optional).
Instructions: 1. Remove the thick, meaty part from the back of the scad fish, remove the bones, and slice it. Finely chop the ginger and cut the scallion into chopped scallions. 2. Place the rice in a pot, add (1) and bring to a boil. Reduce heat to low, add the scad fish slices and ginger slices, and cook until done. 3. After turning off the heat, add the chopped scallions and serve. Sprinkle a little pepper (optional) when eating.
Key Tips: 1. Taiwanese-style scad fish congee is always made with rice, keeping the grains intact. It should not be cooked for too long to avoid becoming mushy and affecting the texture. 2. The back meat of the scad fish is lean but thick, making it more suitable for slicing. The belly meat can be cut off and used for other dishes. 3. The fish bones can be used to make stock first, replacing water to cook the congee for a richer flavor.