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Canto Steamed Fish Claypot Rice (蒸魚煲仔飯)

Canto Steamed Fish Claypot Rice (蒸魚煲仔飯) is a comforting Cantonese one-pot meal featuring fragrant rice cooked in a claypot and topped with delicately steamed fish.
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Course: dinner, lunch, Main Course
Ingredients Equipment Method Notes

Ingredients
  

To make rice
  • ½ cup Jasmine rice
  • ½ cup quinoa or rice
  • 1 cup of water 1:1 ratio of rice
Fish Marinade
  • ½ teaspoon corn starch
  • ½ teaspoon of salt
  • 250 g Baramundi boneless filet
Soy sauce:
  • 1 tablespoon of light soy sauce
  • 1 teaspoon of honey
  • 1 tablespoon of water
  • 1 inch/ 10g knob of ginger thinly sliced and julienne
  • 2 stems of spring onion julienne
  • 2-3 tablespoons of oil peanut, corn or any light oil

Equipment

  • Claypot or earthen pot
  • Rice Cooker (optional)
  • Steamer or steaming rack
  • Knife
  • Cutting board
  • Mixing Bowls
  • Measuring Cups & Spoons
  • Ladle or rice paddle

Instructions
 

  1. Peel and julienne ginger and spring onion. Soak the spring onion in ice water and reserve for later use.
  2. Clean fish and pat dry. Cut the fillet in half, then score the thick end slightly.
  3. Marinate the fish with the seasoning.
  4. Wash rice and quinoa, and add water.
  5. Bring rice to a boil over medium heat, then reduce heat to low and cook for 8 minutes with the lid on, or until the water is just invisible but the rice is still damp.
  6. Add fish and ginger on top of the rice. Cover the pot again and steam on low heat for another 8-10 minutes until the fish is just cooked.
  7. Meanwhile, heat the oil in a small saucepan until it begins to smoke.
  8. Mix the sauce and pour it over the fish. Turn the heat to high and cook again until light smoke appears and you hear the rice sizzle at the bottom. (about 3minutes)
  9. Add spring onions and ginger on top of the fish, then pour hot oil over them.
  10. Reduce the heat again and cook for another 2 minutes, and the rice should be crispy on the bottom.
  11. Serve hot and enjoy this delightful dish.

Macros

Serving Size Calories (kcal) Fat (g) Carbs (g) Protein (g)
Whole Batch 1,305 52 137 78
Per Serving (2) 650 26 69 39