Yueh Jook

Name: Yueh Jook
Yield: 6 to 8 servings
Cuisine: Chinese
Ingredients: 2 tablespoons peanut oil; 1 teaspoon salt; 1 tablespoon chopped coriander (optional); 1 Basic Congee recipe; 1 3-pound fresh fish (1 3-pound fish—carp, sea bass, sole, or flounder—yields 1½ pounds when prepared); 2 teaspoons sesame oil; 2 teaspoons light soy sauce; 2 tablespoons white wine; 1 tablespoon Scallion Oil; 3 scallions, finely sliced for garnish; 4 to 6 slices of ginger, peeled and julienned; 2 scallions, ends discarded, washed, dried, and cut into 1½-inch sections; 1 teaspoon white vinegar; Pinch of white pepper; ⅛ teaspoon white pepper; 1 teaspoon light soy sauce

Fish Congee

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

Ingredients

1 Basic Congee recipe
1 3-pound fresh fish (1 3-pound

Asia
China
Fish course
Pescatarian

Method

Prepare the Basic Congee. As the congee is cooking, prepare the fish.
Place the fish in a heatproof d(sh. Make sure the marinade is mixed well, then pour it over the fish. Place pieces of ginger and scallions beneath the fish, in the body cavity, and on top of it. Steam the fish for 15 minutes.
Remove the fish from the steamer and allow