FISH****Rice Cooker Fish and Rice

By Unblond1

We both liked this very much and ate it all. See notes about which fish to use.

Ingredients

• MARINADE:
• 2 servings
• 1/2 lb. sole, snapper, flounder or salmon (I used sole the first time and it was a little fishy tasting - Dan suggested Pollack or Haddock for next time)
• 1 tsp. minced garlic
• 1 tsp. minced ginger
• 1 green onion, sliced
• 1 tbsp. minced fresh cilantro or cilantro paste (if you remember it)
• 1 tsp. sesame oil
• 1 tbsp. rice vinegar
• 2/3 tbsp. oyster sauce
• 2/3 tbsp. sherry
• 1 pinch sugar
• freshly ground white pepper
• 1/2 tbsp. cornstarch
• RICE:
• 1/2 cup Jasmine Rice
• 1/2 cup + 1 tbsp. chicken broth
• pinch of sea salt
• pinch of red pepper flakes
• fried shallots and Japanese sesame/salt blend to serve

Details

Servings 2

Preparation

Step 1

* Cut fish into 1" x 2" thin strips and combine with marinade ingredients. Marinate for 30 minutes at room temperature or up to 4 hours in the fridge.

* Wash the rice well and place in the cooker with the broth, some freshly ground pepper and a pinch of sea salt and swirl to combine. Place the fish slices on top of the rice and drizzle with the remaining marinade, if any. Sprinkle with a pinch of red pepper flakes.

* Cover and cook on regular cycle. Let steam for 5 minutes when done, then serve, sprinkled with fried shallots and sesame/salt blend, with wedges of lime on the side.