How do you cook 3 dishes in 15 minutes? Today we are introducing you to 1 fish cooks 3 ways!
A pinch of salt
20 Shanghai bok choy
4 ounces of tofu
1 roll of glass noodles, soak in water
3 ounces of mushrooms
1 cup of minced scallions
1 tablespoon of minced ginger
a dash of minced red pepper
1 tablespoon of julienned scallions
1/2 tablespoon julienned ginger
4 sliced julienned red pepper
4 tablespoons of oil
*Keep the scallions and gingers that you don’t want anymore
1/2 cup of soy sauce
2 tablespoons of smashed onion
2 tablespoons of cilantro
2 tablespoons of scallions
2 cloves of garlic
Wash the fish thoroughly and dry the fish with a paper towel. Season the fish with a pinch of salt and the scallions and gingers that you no longer want on the fish to remove the fishy taste.
In a pot, boil water, add a pinch of pepper, add the fish, and once the water is boiled again, turn to low heat. And cook for about 11 minutes. After 11 minutes, put the fish on a plate. Take out the scallions and gingers.
Strain everything in a pot. Boil the water again, then add 20 Shanghai bok choy, once it’s boiled again. Take everything out and put them on a plate.
Now add 1 roll of glass noodles, 3 ounces of mushrooms, 4 ounces of tofu in the pot, and cook in high heat for 2 minutes.
Now back to the fish, add 1 cup of minced scallions, 1 tablespoon of minced ginger, and a dash of minced red pepper on top of the fish.
And now back to the boiled vegetable, add 1 tablespoon of julienned scallions, 1/2 tablespoon julienned ginger, 4 sliced julienned red pepper on top of the fish and the vegetable.
In a small pan, heat up 4 tablespoons of oil, and pour it over the fish and the vegetable. Add the soy sauce on the side.