Five-Spice Rice Cooker Fish
Adapted from Elaine Corn and David SooHoo’s recipe, Madame SooHoo’s Fish and Rice, and a prawn and scallop salad recipe from The Complete Stir-Fry Cookbook (Murdoch books).
1 teaspoon five-spice powder
Pinch of red chili flakes, to taste
2 teaspoons sesame oil
1 tablespoon peanut or corn oil
2 cloves garlic, minced or crushed
1 pound of boneless white fish, cut into approx. 2-inch chunks
1 rice-cooker measuring cup of rice
1 3/4 cup rice cooker measuring cup water
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 tablespoon mirin
1/2 tablespoon honey
4 scallions, thickly sliced
1/3 cup chopped cilantro, plus more for garnish
Combine five-spice, garlic, chili flakes, sesame oil and peanut oil in a glass bowl or Ziplock. Add fish and toss, cover with plastic wrap (or seal Ziplock) and marinate in refrigerator for up to four hours.
Combine soy sauce, lemon juice, mirin, honey, scallions and cilantro.
Wash and drain the rice several times, until it’s clear. Add washed rice and the water to the cooker, then put the fish on top. Pour the soy sauce mixture over it all, pop the lid on and cook according to your cooker’s directions. When it’s done, let it sit on the “keep warm” setting for 15 minutes. Scoop out into your serving dish, sprinkle with reserved cilantro (and/or chopped chives).
Originally published in “Fire Up The Rice Cooker For Moist, Flaky Fish”
