Claypot Rice So Good, Even Non-Fish Lovers Will Love! Chinese Fish & Mushroom Rice 砂锅鱼肉香菇饭

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is a budget-friendly alternative.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is a healthier vegetarian option, while soy sauce is more affordable.

Start by marinating the fish with 350 g of Toman fish, adding 2 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 1 tbsp of oyster sauce, half a teaspoon of sugar, 5 g of julienned young ginger, a few dashes of white pepper, 20 ml of water, and 5 pieces of rehydrated dry shiitake mushrooms. Mix gently.

Heat a clay pot over medium heat and add a little vegetable oil to coat the pot.

Add 20 g of salted fish (dried), which has been rinsed and cut into small pieces, and fry until crispy. Remove from the pot once done.

Add 3 cups of rinsed rice (approximately 384 g) to the hot clay pot without turning on the heat.

Pour in approximately 394 ml of water and add half a teaspoon of salt. Spread the rice around and cover the pot.

Wait for steam to rise from the pot before adding 2 pieces of sliced Chinese sausage on top. Cover and cook for 5 minutes.

After 5 minutes, remove the lid and add the marinated fish on top of the rice. Spread it out evenly and cover again.

Cook for another 5 minutes until the fish is done.

Prepare a sauce by mixing 20 ml of hot water with 2 tbsp of light soy sauce, half a teaspoon of sugar, and 1 tbsp of dark soy sauce. Set aside.

Once the fish is cooked, pour the prepared sauce over the dish, add the crispy salted fish, and top with chopped spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens