Ingredients with Measurements:
- 1 lb. of fish fillet (tilapia or cod)
- 1 cup of rice wine
- 1 cup of chicken broth
- 1 tbsp. of soy sauce
- 1 tbsp. of oyster sauce
- 1 tbsp. of cornstarch
- 1 tsp. of sugar
- 1 tsp. of sesame oil
- 1 tbsp. of vegetable oil
- 2 cloves of garlic, minced
- 1-inch piece of ginger, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 green onions, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Clay pot or Dutch oven
- Steamer basket
Step-by-Step Instructions:
1. Rinse the fish fillet and pat dry with paper towels. Cut into bite-sized pieces and season with salt and pepper. Set aside.
2. In a bowl, mix together rice wine, chicken broth, soy sauce, oyster sauce, cornstarch, sugar, and sesame oil. Stir until well combined.
3. Heat the clay pot or Dutch oven over medium-high heat. Add vegetable oil, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
4. Add the sliced bell peppers and onion. Stir-fry for another 2-3 minutes until slightly softened.
5. Add the seasoned fish fillet to the pot. Pour the rice wine mixture over the fish.
6. Cover the pot with a lid and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes until the fish is cooked through.
7. Meanwhile, prepare the steamed rice. Rinse 1 cup of rice and drain. Add 1 1/2 cups of water to the rice and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes until the rice is cooked.
8. Once the fish is cooked, sprinkle chopped green onions on top. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 600mg
Total carbohydrates: 18g
Dietary fiber: 2g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- Rice wine can be substituted with dry sherry or white wine.
- Chicken broth can be substituted with vegetable broth or water.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add sliced mushrooms or baby corn to the pot for extra flavor and texture.
- Use shrimp or scallops instead of fish.
- Add chili flakes or hot sauce for a spicy kick.
Tips and Tricks:
- Use a non-stick clay pot or Dutch oven to prevent the fish from sticking to the bottom.
- Do not overcook the fish to prevent it from becoming tough and dry.
- Adjust the seasoning to taste by adding more salt, pepper, or sugar as needed.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the fish and rice in the microwave or on the stove over low heat until heated through.
Presentation Ideas:
Serve the Clay Pot Rice Wine Fish in the clay pot or transfer to a serving dish. Garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Steamed vegetables such as broccoli or bok choy
Suggested Side Dishes:
Steamed rice and stir-fried vegetables
Troubleshooting Advice:
- If the fish is overcooked, it will become tough and dry. Check the fish after 10 minutes of simmering and adjust the cooking time as needed.
- If the sauce is too thin, mix 1 tbsp. of cornstarch with 1 tbsp. of water and add to the pot. Stir until the sauce thickens.
Food Safety Advice:
- Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Clay pot cooking is a traditional Chinese cooking method that dates back to ancient times. The clay pot is known for its ability to retain heat and moisture, resulting in tender and flavorful dishes.
Flavor Profiles:
The Clay Pot Rice Wine Fish is savory, slightly sweet, and aromatic. The rice wine adds a subtle tangy flavor to the dish, while the oyster sauce and soy sauce provide a rich umami taste.
Serving Suggestions:
Serve the Clay Pot Rice Wine Fish as a main dish for a family dinner or special occasion. It can also be served as part of a Chinese-style banquet with other dishes.
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Region: Chinese