I worked on the dish several times, then only slowly summing up some experience, yet it was still far from the level of a restaurant chef. I found that this seemingly simple boiled Yu Choy was not as easy as I thought. However, I changed my mind when I got the fresh Yu Choy home and prepared to show my stuff. The first experience of the Boiled Yu Choy by a restaurant chef happened when I wasn’t armed with such knowledge, so I thought it’s a simple dish. The boiled method, which is assumed by many people a simple cooking process of scalding, is a technique from the Guangdong Cuisine that requires solid skills, where time and manner of scalding may vary according to different ingredients. The most common cooking method for Yu Choy in Guangdong Cuisine is the “boiled method,” where the Yu Choy is boiled firstly and followed by seasoning with soy sauce, oyster sauce, and minced garlic, thus preserving the original taste and nutritional value of Yu Choy to the maximum extent. Guangdong Cuisine states a vital position in southern China, and Guangdong people inherit the natural fond of leafy vegetables by generations. Therefore, Yu Choy has become one of the most common vegetables in Guangdong, China. It wins extreme popularity in the Guangdong Province and Guangxi Province, where are gifted with warm weather, suiting the growth of Yu Choy, and allowing the cultivation and harvest even in winter.
This is a dish I love to make on a busy weekday night, one that is as healthy as it is delicious.Yu Choy (which is also called Yu Choy Sum, Choy Sum, as well as “Cai Xin” in Chinese PinYin) is a leafy vegetable that grows only in southern China and is commonly used in Chinese cuisine. While the recipe is perfect for one, you can easily multiply it to impress a gathering of dinner guests.
#YU CHOY CHINESE FULL#
Fold a piece of parchment paper and cut it into a half heart shape, then unfold it into a full heart.Pour in the rest of the seasonings and simmer briefly.Heat the ginger and sesame oil on the stovetop to release the aroma.
They will taste so good! Fish en papillote cooking process Once cooked, the vegetables might not look the best, but they will be soaked with the sauce and juice from the fish. For baby bok choy, you can halve it if the stalks are small, or quarter them for bigger heads. Yu choy and baby bok choy are great alternatives, as well.
#YU CHOY CHINESE SKIN#
I used small heads of Chinese broccoli in this recipe because they cook perfectly with the fish without any prep and become super flavorful.įor larger heads of Chinese broccoli, you should peel the tough skin from the stem, then slice the stalk lengthwise into half so it helps with even cooking. Some of my favorites are sea bass, sole, snapper, flounder, and catfish. But you can use practically any type of white fish to cook this recipe. I used cod in this recipe because it produces a delicate, juicy, and tender result that also tastes scrumptious. It’s the most important step in this fish en papillote recipe, so don’t skip it, as this will bring out the aroma of the ginger and leave your finished sauce tasting extra rich. That includes cooking the ginger with sesame oil on the stove. It only takes 10 minutes to prep and 12 minutes for cooking. The parchment paper folds up like a heart, making for a pretty presentation, too. Serve it with a glass of white wine and you’ll feel like you’re dining somewhere glamorous!
The hassle-free preparation also leaves you with easy clean-up. This Chinese Fish en Papillote dish is perfect for Valentine’s Day or a romantic date night as well, as it’s a super-easy sheet pan dinner that will show your love. It’s so flavorful yet delicate, you’ll eat up every last bite! Quick dinner or romantic date night Made using cod wrapped in parchment paper, the cooking process embeds the dainty ginger soy sauce flavors into the tender and juicy fish. You might have a few fish recipes up your sleeve, but this Fish en Papillote is something you’ve got to try. It’s fresh, delicious, and good for you too. Instead of cooking your fish the same old way, try this Fish en Papillote that treats cod to a gingery soy sauce for a delicate and flavorful meal that’s ready in 22 minutes! įish is definitely a favorite of mine.
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