Ingredients with Measurements:
- 1 lb. white fish fillets, cut into small pieces
- 1 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. brown sugar
- 1 tsp. garlic powder
- 1 tsp. ginger powder
- 1/2 tsp. black pepper
- 1/4 tsp. salt
- 4 Chinese flatbreads (mo)
- 1/2 cup cilantro leaves, chopped
- 1/2 cup green onions, chopped
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the vegetable oil, soy sauce, rice vinegar, brown sugar, garlic powder, ginger powder, black pepper, and salt. Mix well.
2. Add the fish pieces to the bowl and toss to coat them evenly with the marinade. Let the fish marinate for at least 30 minutes.
3. Heat a non-stick skillet over medium-high heat. Add the marinated fish and cook for 5-7 minutes, stirring occasionally, until the fish is cooked through and slightly crispy.
4. Warm the Chinese flatbreads in a toaster oven or on a skillet.
5. Cut the flatbreads in half and stuff each half with the cooked fish, cilantro leaves, and green onions.
6. Serve hot and enjoy!
Time:
Preparation time: 35 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Fat: 9g
Carbohydrates: 43g
Protein: 21g
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish or seafood.
- Chinese flatbreads can be substituted with pita bread or any other type of flatbread.
Variations:
- Add sliced jalapenos or chili flakes for a spicy kick.
- Top with sliced cucumbers or pickled vegetables for added crunch.
- Use different types of fish or seafood for a variety of flavors.
Tips and tricks:
- Make sure to marinate the fish for at least 30 minutes to allow the flavors to develop.
- Cook the fish until it is slightly crispy for added texture.
- Warm the flatbreads before stuffing them to make them more pliable.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the Fish Rou Jia Mo on a platter with extra cilantro and green onions for garnish.
Garnishes:
Cilantro leaves, green onions, sliced jalapenos, pickled vegetables
Pairings:
Serve with a side of steamed rice or a vegetable stir-fry.
Suggested side dishes:
Steamed rice, vegetable stir-fry
Troubleshooting advice:
- If the fish is sticking to the skillet, add a little more oil to the pan.
- If the fish is not crispy enough, cook it for a few more minutes.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Rou Jia Mo is a popular street food in China that originated in the Shaanxi province. Traditionally, it is made with pork, but this recipe uses fish for a lighter twist.
Flavor profiles:
Savory, slightly sweet, tangy, and aromatic
Serving suggestions:
Serve the Fish Rou Jia Mo as a main dish for lunch or dinner.
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Region: Chinese