Yu Lan Cao Yu Song

Yu Lan Cao Yu Song Recipe from Hong Kong - Delicious Dace and Kale Dish

Region / culture: Hong Kong | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Yu Lan Cao Yu Song is a traditional Chinese dish that features minced dace fillet served on a bed of kale. This dish is flavorful and nutritious, making it a popular choice for those looking for a healthy and delicious meal.

History

Yu Lan Cao Yu Song has been enjoyed in Chinese cuisine for many years. It is believed to have originated in the Guangdong province of China, where dace fish is commonly used in cooking. The dish is often served during special occasions and festivals, as it is considered to bring good luck and prosperity.

Ingredients

150 g minced dace fillet
300 g kale
1 stalk spring onion
1 stalk parsley

Seasoning 1

0.33 tbsp salt
0.5 tbsp cornflour
some sesame oil
some pepper
3 tbsp water

Seasoning 2

1 tbsp ginger juice
1 tbsp yellow wine
0.33 tbsp salt
0.33 tbsp sugar

Sauce

1 tbsp oyster sauce
1 tbsp light soy sauce
0.5 tbsp cornflour
3 tbsp water

How to prepare

Add 1 unit of seasoning to minced dace and stir until sticky.
Chop spring onion and parsley, mix well with dace.
Heat a wok with oil and fry the dace on both sides until it becomes a thin sheet and turns golden.
Once cooled, cut the dace sheet into finger-sized strips.
Cut the kale into sections and parboil it in hot water with 2 units of seasoning.
Add 2 tbsp of oil and boil for 3 minutes, then arrange it on the surface of the dish.
Heat a wok with 0.5 tbsp of oil and stir fry the dace with the sauce.
Pour the boiled sauced daces on the surface of the kale and serve.

Variations

You can substitute the dace fillet with another type of fish, such as tilapia or cod.
Add vegetables such as bell peppers or mushrooms for added flavor and nutrition.

Cooking Tips & Tricks

Make sure to mince the dace fillet finely to ensure a smooth and tender texture.

- Parboil the kale before serving to retain its vibrant green color and crisp texture.

- Stir fry the dace with the sauce just before serving to ensure that it is hot and flavorful.

Serving Suggestions

Serve Yu Lan Cao Yu Song with steamed rice or noodles for a complete meal.

Cooking Techniques

Stir frying, boiling, and parboiling are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can use any type of leafy green vegetable in place of kale, such as spinach or bok choy.

Make Ahead Tips

You can prepare the minced dace and sauce ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Garnish the dish with sliced spring onions or cilantro for a pop of color and freshness.

Pairing Recommendations

Serve Yu Lan Cao Yu Song with a side of steamed vegetables or a light salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

220 per serving

Carbohydrates

12g per serving

Fats

8g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as calcium and iron.

Alergens

This dish contains fish and soy, which may be allergens for some individuals.

Summary

Yu Lan Cao Yu Song is a nutritious dish that is high in protein and vitamins. It is a healthy choice for those looking to enjoy a flavorful meal.

Summary

Yu Lan Cao Yu Song is a delicious and nutritious Chinese dish that is perfect for any occasion. With its flavorful minced dace fillet and tender kale, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Yu Lan Cao Yu Song. It was a warm summer day, and I was visiting my friend Mei Ling in her small village in China. She had invited me into her home to teach me how to make this traditional dish that her grandmother had passed down through the generations.

As we gathered the ingredients together, Mei Ling began to tell me the story behind the recipe. She explained that Yu Lan Cao Yu Song was a dish that was traditionally made during the Yu Lan Festival, also known as the Hungry Ghost Festival. It was believed that during this time, the spirits of the deceased would return to earth, and offerings of food were made to honor and appease them.

The dish itself was a delicate and fragrant fish stew, made with fresh fish, aromatic herbs, and a special blend of spices. Mei Ling showed me how to clean and prepare the fish, gently rubbing it with salt and rinsing it under cold water. She then marinated the fish in a mixture of soy sauce, ginger, and garlic, allowing the flavors to infuse and develop.

Next, we prepared the broth for the stew, simmering a combination of chicken stock, dried shiitake mushrooms, and dried lily buds. The kitchen filled with the rich and earthy aroma of the simmering broth, and my mouth watered in anticipation of the final dish.

As we added the marinated fish to the broth, Mei Ling explained the significance of each ingredient. The fish represented abundance and prosperity, while the lily buds symbolized purity and renewal. The shiitake mushrooms were believed to bring good fortune and longevity, making this dish not only delicious but also auspicious.

As the stew cooked, Mei Ling shared stories of her grandmother and the traditions that had been passed down through her family. She spoke of the importance of preserving these recipes and honoring the legacy of those who had come before us. I listened intently, feeling a deep sense of connection to the generations of women who had stood in that kitchen before us, preparing this same dish with love and care.

Finally, the stew was ready, and Mei Ling ladled it into bowls, garnishing it with fresh cilantro and sliced green onions. The fish was tender and flaky, the broth rich and flavorful, a perfect harmony of tastes and textures. I took my first bite, savoring the complex flavors that danced on my tongue, feeling grateful for the opportunity to learn this recipe and carry on the tradition.

As I sat at the table with Mei Ling, enjoying our meal together, I realized that this dish was more than just a recipe. It was a link to the past, a connection to my heritage and the stories of those who had come before me. And as I took another bite of the delicious Yu Lan Cao Yu Song, I made a silent promise to myself to continue to preserve and share these precious traditions for generations to come.