Gingery Mustard Greens And Tilapia Soup Recipes

CHINESE PICKLED MUSTARD GREENS (HAAM CHOY)

Steps:

• Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Shake the vegetables to loosen the grit. Lift the vegetables out of the dirty water and rinse. Rinse the bowl, fill with fresh water, and repeat this process two more times. This cleaning step is very important.
• In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. Stir in 1 ½ tablespoons (26g) of salt, until dissolved.
• Place the mustard greens into the simmering water 1 or 2 at a time, so they're completely submerged. Blanch for 30 seconds, rotating them to evenly heat them on all sides. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool.
• Next, put the sliced ginger into the blanching water and bring the water back to a simmer. Once simmering, turn off the heat, and allow the liquid to cool to room temperature.
• Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan and rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens, getting into the inner stems and rubbing the salt evenly across each stem/leaf until it has dissolved.
• Place into a non-reactive bowl-stainless steel, enamel, ceramic, or glass work-and pour the ginger-infused blanching liquid over the vegetables. Place a large plate on top of the vegetables with a heavy pot (or a pot filled with water) on top to press them down and keep them submerged. Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper.
• Disinfect the jar by first washing it thoroughly. Wash your hands, and rinse the jar with boiling water. With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds.
• Squeeze the vegetables tightly. This removes spaces where air bubbles can form, and also makes them more compact. Place them into the jar along with the ginger slices. Do your best to squeeze the vegetables into the jar and distribute the ginger evenly. Reserve the brine, as you will be adding it to the jar momentarily.
• Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar.
• Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. Check for air pockets that may be trapped near the bottom of the jar. Use a chopstick to move the mustard greens around to release any air bubbles. You can also cap the jar and move it around to coax air bubbles up to the top. Once you feel all air bubbles have been eliminated, fill the jar to the top to ensure that all of the greens are completely submerged in liquid.
• Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. Place it over the jar, making sure there are no air bubbles under the plastic wrap. Screw the top on over the plastic wrap to create an airtight fit.
• Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. Place the jar in a cool dark place for about 2 days, or until the mustard greens have turned from a bright green to a dull green.
• After the mustard greens turn a dull green (2 days), put them in the back of the refrigerator, and they should be ready to eat in 7 days.

GINGERY MUSTARD GREENS AND TILAPIA SOUP

Steps:

• In a 3- or 4-quart saucepan, combine the water, fish, half of the sliced onion, and 1/2 teaspoon of the salt and bring almost to a boil over medium-high heat. Lower the heat to a simmer and use a ladle to skim and discard any scum that rises to the top. Let simmer for 10 minutes, or until the flesh of the fish is opaque. Transfer the body sections to a plate, but leave the head in the broth. Let the broth simmer for another 10 minutes.
• Meanwhile, let the body sections cool for a few minutes, then remove the meat and discard the skin and bones. A fork and a soupspoon are handy for this task. It is okay if the flesh does not come off in large pieces.
• When the broth has finished simmering, remove from the heat and pour through a fine-mesh sieve into a clean saucepan. Discard the solids. Add 1 tablespoon of the fish sauce and cover and set aside if not serving right away.
• In a skillet, heat the oil over medium heat. Add the remaining onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the fish and heat for about 1 minute, or until heated through, gently breaking it up into 1-inch pieces as it heats. Add the remaining 1/4 teaspoon salt and 1 1/2 teaspoons fish sauce and the 1/8 teaspoon pepper and cook for 1 to 2 minutes to allow the fish to absorb the flavors. If you are not serving the soup right away, turn off the heat and cover.
• Just before serving, return the broth to a simmer. Add the mustard greens and cook for about 1 minute, or until they have wilted and turned deep green. Add the ginger and the fish and stir gently to distribute the fish evenly. Taste and add extra salt or fish sauce, if necessary. When the soup is at a simmer, turn off the heat and ladle into a serving bowl. Sprinkle with black pepper and serve immediately.
• The soups in this chapter, as well as many other recipes in this book, include gently cooking onions until they are fragrant and soft. This unhurried step is called phi hành and takes about four minutes to complete over medium heat. The purpose is to coax the sugars from the onions without browning them. You know the onions are ready when you stick your nose over the pan and the harshness of onion has been transformed into a sweet aroma. The onions will have lost their opacity and turned translucent, and they will have lost all their crispness and become limp. Note that phi hành shouldn't be confused with the crispy fried shallots called hành phi.
• Th ere are two schools of canh making: the drop-into-boiling-water school and the sauté-first-then-simmer school. Cooks who follow the former practice argue that their method produces a pristine, clear broth. I prefer to extract extra flavor from some of the ingredients, such as onion, by sautéing them first and then adding the seasonings and water. A brief simmer follows and the soup is done. The broth is not quite as clear as with the drop-into-boiling water method, but the flavors are stronger.