Sunday Flavors

CODFISH TONGUES AND KAI-LAN RICE
WITH FRIED CODFISH LOINS

Another way to cook a typical Portuguese damp rice dish is this suggestion of codfish tongues and Kai-Lan rice. It is usual to cook either a codfish tongues rice or Kai-Lan rice (named in Portuguese as Arroz de Grelos), but I suggest this combination of both recipes, in a way to balance salt, sweet and bitter flavors.
Codfish tongues can be found in round plastic boxes with seawater, in several supermarkets in Macau such as Seng Cheong or US Mart. But you can buy and use any other parts of dried salty codfish.
To replace the Portuguese Grelos we have to look for the most similar greens, which are the Kai-Lan or Gai-Lan (Chinese kale or Chinese broccoli), a greens variety used very commonly in all Asian food.
To make this recipe a whole meal I chose deep fried codfish loins but any other kind of deep fried fish will be a good option.


YOU WILL NEED (serves 4):
Fried codfish loins
500 gr / 1 lb and 1 ½ oz of salt codfish loins;
Egg wash to dip codfish loins and
Breadcrumbs to coat it;
Vegetable oil to deep fry;
Lemon juice, freshly squeezed.
Codfish tongues rice
700 gr / 1 lb and 8 ¾ oz of salty codfish tongues;
300 gr / 10 ½ oz of fresh Kai-Lan;
100 ml / 3 ½ fl oz of extra virgin olive oil;
1 yellow onion, diced;
3 garlic cloves, sliced;
2 bay leaves;
1 teaspoon of paprika;
150 ml / 5 ¼ fl oz of white wine;
Salt and pepper;
300 gr / 10 ½ oz of long grain rice;
Water;
1 handful of fresh coriander, coarsely chopped;

METHOD:
1 day before cooking
Rinse codfish tongues and codfish loins very well and leave it in cold water (in the refrigerator) for 20 to 24 hours, changing the water several times to reduce the saltiness of the fish;
After soaking, drain tongues and loins and reserve;
Fried codfish loins
Dip codfish loins in the egg wash then coat it in the breadcrumbs;
In a saucepan, heat vegetable oil and deep fry codfish loins until golden brown.
Sprinkle with lemon juice and reserve;
Codfish tongues rice
In a saucepan, heat olive oil and add, by this order, onion, garlic, bay leaves, paprika and white wine. Let it cook for around 10 minutes on medium to low heat;
Add hot water and bring it to a boil;
Season with salt and pepper;
Add codfish tongues and stir. Bring back the boil;
Wash Kai-Lan very well and drain. Chop coarsely;
Add rice and chopped Kai-Lan and bring back to boil. Turn the heat very low and put the lid on the saucepan;
Stir to ensure the rice is not catching on the bottom of the saucepan;
By tasting a grain or two, cut the heat right before the rice is too soft (should still be quite damp);
Add fresh coriander and stir gently;