This is a home recipe from Elaine Corn and David SooHoo, owners of Bamboo restaurant in Sacramento, Calif. "David's mother makes a marinated fish that cooks right on top of the rice in the cooker," Elaine says. She always uses Nishiki brand rice. "When my mother visits from Texas, she always carries back bags of Nishiki in her suitcase; they don't have it down there," she adds.
The fish needs to marinate at least 20 to 30 minutes and no longer than 4 hours. Be sure to use the measuring cup (for the rice and water) that came with your rice cooker.
It's an excellent and easy one-pot meal; serve with a raw-vegetable salad and steamed green beans or broccoli.
- About 1 1/2 pounds skinless fish fillets, such as red snapper, flounder, catfish, sole or salmon (pin bones removed)
- 2-inch piece ginger root, peeled and finely grated or minced (2 teaspoons total; may substitute that amount of garlic)
- 3 scallions, white and light-green parts, cut crosswise into 1/4-inch pieces (2 tablespoons)
- Leaves from 4 cilantro stems, chopped (1/4 cup)
- 1 tablespoon vegetable oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons oyster sauce
- 2 tablespoons brandy or sherry
- Pinch sugar
- 1/4 teaspoon ground white pepper
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon Asian sesame oil
- 1 cup medium-grain white rice, such as Calrose or Goya brand (using rice-cooker measuring cup)
- 1 3/4 cups water (using rice-cooker measuring cup)
Break or cut the fish into 2-inch pieces, then place them in a shallow bowl or glass baking dish. Combine the garlic or ginger, scallions, cilantro, oil, vinegar, oyster sauce, brandy or sherry, sugar, white pepper, cornstarch and sesame oil in a large measuring cup; mix well, then pour evenly over the fish. Turn it over to coat, then let it marinate for 20 to 30 minutes, at room temperature, or cover with plastic wrap and refrigerate up to 4 hours.
Wash and drain the rice 2 to 3 times (see related sidebar, "Wash It?").
Place the rice in the bowl of the rice cooker, then add the water. Place the marinated fish pieces on top of the rice in the water, then add any leftover marinade. Place the bowl in the rice cooker and close the cover. Program for the regular rice cooking cycle.
When the cooking cycle ends, let the rice steam on the keep-warm setting for at least 15 minutes before serving. Serve hot.
Adapted from cookbook author Beth Hensperger.
Tested by Bonnie S. Benwick.
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