Steamed Fish in Clay...Steamed Fish in Clay Pot with Ashwagandha

Name: Steamed Fish in Clay Pot with Ashwagandha
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Cuisine: International
Ingredients: 2 bay leaves; 1½ cups black rice; ¾ cup dry white wine; 3½ cups fish stock, dashi, low-sodium chicken broth, or water; 1 3x3-inch piece kombu; Kosher salt; 2 tablespoons finely sliced mint leaves; 2 cups pea shoots; 2 red radishes, finely grated; 2 6–8-ounce black bass or red snapper fillets; 2 tablespoons dried hijiki or arame seaweed; 5 ounces trumpet or shiitake mushrooms, halved, sliced if large

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Cuisine

International

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Servings

4 Persons

⏱

Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Need a gluten free and dairy free main course? Steamed Fish in Clay Pot with Ashwagandha could be an awesome recipe to try. This recipe serves 4 and costs $10.7 per serving. One portion of this dish contains approximately 32g of protein, 5g of fat, and a total of 461 calories. This recipe from Bon Appetit has 1 fans. Head to the store and pick up x piece kombu, pea shoots, arame seaweed, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is super. Try Clay Pot Shrimp, Clay Pot Chicken With Mushroom, and Chicken and Ginger Clay Pot for similar recipes.

DeliciousTastyWell Prepared

Ingredients

•2 bay leaves

•1½ cups black rice

•¾ cup dry white wine

•3½ cups fish stock, dashi, low-sodium chicken broth, or water

•1 3x3-inch piece kombu

•Kosher salt

•2 tablespoons finely sliced mint leaves

•2 cups pea shoots

•2 red radishes, finely grated

•2 6–8-ounce black bass or red snapper fillets

•2 tablespoons dried hijiki or arame seaweed

•5 ounces trumpet or shiitake mushrooms, halved, sliced if large

Cooking Instructions

01
Combine stock, rice, wine, ashwagandha, kombu, bay leaves, and hijiki in a clay pot or small Dutch oven. Season lightly with salt, depending on whether your stock is already seasoned (it reduces as the dish cooks, which will concentrate the saltiness). Bring to a boil, then reduce heat to low. Stir once, cover, and cook, maintaining an active simmer, until rice is nearly tender and stock is almost completely evaporated, 4050 minutes (if dry, you can add water by quarter-cupfuls if needed, or, if soupy, simmer uncovered until rice is nearly dry before proceeding).Season fish with salt. Uncover pot, lay mushrooms over rice mixture, then lay fish, skin side up, over mushrooms. Cover pot and steam until fish is opaque and rice is beginning to crisp on bottom of pot, 68 minutes.Scatter pea shoots around fish and top with radishes and mint.
02
Serve right from clay pot.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023