This dish really hit the spot last week. It’s getting cold, people, and I want warm food to fill my belly every night. Rice is something I do crave from time to time and nothing says weekday dinner like a one pot dish on top of white rice. Well, to me at least. That and pasta.

Fish Fillets with Scrambled Egg on Rice

Anyway, you might recognise this dish as being a direct copy of what my brother ate at Taste of China in Leicester. Yup, I recreated the fish fillets with scrambled egg at home and it turns out it’s quite easy. The dish comes together as you’re cooking the rice and voila, dinner in 30 minutes with not much thinking involved. I find it odd that Chinese restaurants call it scrambled egg when I think of it more as an eggy sauce. I used two eggs here but you could definitely get away with one. Peas were added to make it a proper meal in one with vegetables. If you don’t want to use fish, you could use another meat or some leftovers or a mixture of other vegetables too; it’s quite a versatile sauce. Of course, it’s quite a delicately flavoured dish and if you need some pep, eat it with lots of chili oil!

(I’ve just discovered there’s a lot of similarity between this dish and another called mui fan, a seafood/meat/vegetables mixture in an eggy sauce on rice. Just add anything you like in there; it’s a great catch-all dish. If you are going this route, try sauteing some garlic first before adding the stock. Mmmmm….)

Fish Fillets with Scrambled Egg on Rice
serves 2.

2 fillets of a white fish like cod (I think I used coley)
600mL chicken stock (or vegetable, fresh or from a cube)
1 tbsp soy sauce
a handful or two of frozen petit pois
2 spring onions, chopped
1-2 eggs
salt and white pepper to taste
cornstarch to thicken
sesame oil
hot, cooked white rice for two

Pour the stock and soy sauce into a large saute pan and bring it to a boil. Add the petit pois and bring the stock back up to a boil. Reduce the heat and let the peas simmer until almost fully cooked. Meanwhile, cut the fish fillets into pieces and slip them into the pan when the peas are ready.

Beat the eggs well and when the fish has just cooked through, pour them into the saute pan, stirring all the while so that you end up with a kind of egg drop soup rather than chunks of cooked egg. You should have threads of egg throughout the broth and if you used 2 eggs, the broth will have thickened somewhat. Season with salt and white pepper and finally, use enough of a cornstarch slurry to thicken to your liking. Scatter the chopped spring onions on top and let the heat wilt them a little.

Drizzle with a few drops of sesame oil and pour on top of white rice. Serve immediately.