Buah Keluak Rice with Steamed Cod Fish
Buah Keluak Rice with Steamed Cod Fish
Get this seafood recipe by Sherson Lian from Family Kitchen with Sherson
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 1 - 2 servings
Ingredients
  • Buah Keluak Rice:
  • 1 cup Buah Keluak
  • 2 inches chopped Ginger
  • 6 cloves Garlic
  • 1 cup sliced Shitake Mushroom
  • 2 cups Japanese Rice
  • 1 tablespoon Chinese Rice Wine
  • 4 tablespoons Light Soy Sauce
  • 1 teaspoon Truffle Oil
  • Salt & pepper
  • Steamed Cod with Spicy Bean Paste:
  • 400 grams / 2 pcs Cod Fish Fillet
  • 6 sliced Ginger
  • 1 spring Onion
  • 1 tablespoon Rice Wine
  • ½ tablespoon Sesame Oil
  • 1½ teaspoons Salt
  • 1½ teaspoons White Pepper
  • 1 tablespoon Spicy Tauciu [Spicy Fermented Soy Beans]
  • 1 tablespoon Black Fermented Beans
  • 4 cloves Garlic
  • 2 fresh Chillies (chopped)
  • ½ tablespoon Hua Tiau Rice Wine [ Chinese Rice Wine]
Method
  1. Buah Keluak Rice:
  2. Boil buah keluak until it’s soften
  3. Peel buah keluak and cut to dices
  4. Sauté chopped garlic, ginger & shitake mushroom until fragrant
  5. Blend the buah keluak for a quick 30 seconds in a food processor
  6. Add in buah keluak and rice while stirring
  7. Add in rice wine and light soy sauce, continuing stirring
  8. Transfer the rice onto a rice cooker and add water to boil, season with salt & pepper
  9. Once it’s boiled, cover the pot and turn to simmer for about 20 minutes
  10. Fluff the rice while it is still hot and add in truffle oil and it’s ready to serve
  1. Steamed Cod with Spicy Bean Paste:
  2. Lay some spring onions and ginger on top of the cod
  3. Splash some rice wine and sesame oil onto the fish.
  4. Season with salt and white pepper and steam the fish.
  5. While fish is steaming, mince some garlic and ginger and sauté in a pan
  6. When fragrant add in the black beans and spicy tauciu [fermented soy beans]
  7. When well combined add in the sliced spring onion and chilli
  8. Remove the ginger and spring onion from the fish after 7-8 minutes of steaming
  9. To serve, add the sautéed paste on top the fish. Sprinkle with fried garlic

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