Rice Cooker Cookbook
Page 14
INGREDIENTS | SERVES 2
½ pound chicken thigh, sliced into thin strips
½ teaspoon dark soy sauce
1 teaspoon Chinese cooking wine
½ teaspoon sesame oil
5 cups water
1 small bundle Kai Lan
2 to 3 packs instant noodle bundles
2 tablespoons vegetable oil
2 shallots, thinly sliced
1 clove garlic, finely minced
4 to 6 fresh shiitake mushroom caps, thinly sliced
2 cups water or Chicken Stock
Ground white pepper, to taste
Season the chicken with soy sauce, Chinese cooking wine, and sesame oil and set aside to marinate in the fridge while preparing the vegetables and noodles.
Add the water to the rice cooker, cover, and set to Cook. When the water boils, add the Kai Lan and blanch for 30 seconds. Dish out and set aside.
Cover the rice cooker and return to a boil. When boiling, add the noodles to cook, stirring gently to prevent sticking to the base of the pot. Allow noodles to cook for 5 minutes or till they are firm yet not overcooked. Drain the noodles and divide them among the serving plates. Top the noodles with the Kai Lan.
Clean out the rice cooker and wipe dry. Add the oil to the rice cooker, cover, and set to Cook. When the base of the rice cooker gets warm, add the shallots and fry for about 3 minutes until slightly soft. Add the garlic and fry for about 3 minutes until fragrant.
Add the marinated chicken and the mushrooms. Mix well and fry for 2 minutes until chicken surface turns brown, covering the rice cooker occasionally in the process of cooking.
Add the water or stock, cover the rice cooker, and allow the mixture to come to a simmer. When simmering, add the pepper, switch to Warm, and continue simmer for 5 minutes or more until chicken cooks through and the sauce slightly reduces (thickens).
Ladle the chicken mushroom sauce over the noodles and serve immediately.
Rice Noodles with Beef
Substitute thin strips of chicken for the beef and green beans for the broccoli, if preferred.
INGREDIENTS | SERVES 2
2 tablespoons vegetable oil
½ pound ground beef
1 clove garlic, finely minced
1 tablespoon black bean paste
¼ pound broccoli florets, blanched
2 tablespoons water
½ pound dried rice stick noodles, soaked in warm water for 10 minutes or until softened
1 tablespoon dark soy sauce
2 green onions, thinly sliced, divided use
Add the oil to the rice cooker, cover, and set to Cook. When the base of the rice cooker gets warm, add the ground beef and fry for about 10 to 12 minutes until the beef completely cooks through, covering the rice cooker occasionally in the process of frying. Dish out and set aside, leaving the remaining oil in the pot.
Add the garlic, black bean sauce, broccoli, and water to the pot and stir-fry for 2 to 3 minutes until vegetables become tender, covering the rice cooker occasionally in the process of cooking.
When vegetables are tender, add the noodles, soy sauce, and half the green onions. Mix well.
Return the beef to the pot and mix well with the noodles. Garnish with remaining green onions before serving.
Cooking Tip
Rice stick noodles are also known as flat (wide) rice noodles, and are available fresh or dried in supermarkets. Rice stick noodles tend to stick together during stir-frying, and it may be hard to separate the strands in the rice cooker. Whether the noodles are fresh or dried, soak them in warm water before stir-frying to soften and loosen up the strands. Substitute cooked instant Chinese noodles if preferred.
CHAPTER 9
Fish
Steamed Fish in Tangy Ginger Sauce
Steamed Halibut with Mushrooms and Tofu
Steamed Whole Fish with Ham and Shiitake Mushrooms
Lemongrass Steamed Fish
Steamed Fish in Spicy Thai-Style Yogurt Sauce
Steamed Fish with Ginger and Green Onions
Pan-Fried Salmon
Cod and Shiitake Mushrooms in Wine Sauce
Pan-Fried Fish in Chinese Black Bean Sauce
Salmon Fillet with Oyster Sauce
Pan-Fried Fish in Soy and Ginger Sauce
Halibut with Mango Salsa
Fish in Creamy Pistachio Pesto Sauce
Stir-Fried Fish Slices with Ginger and Green Onions
Codfish with Ginger and Coconut Sauce
Fish Curry
Tandoori Fish
Fish Burger
Steamed Fish in Tangy Ginger Sauce
If the fish fillet is thick, it may take a longer time to steam and cook. Cut a few slits on a thicker fillet so the time required for steaming is about the same as it would be for a thinner fillet.
INGREDIENTS | SERVES 2
1 teaspoon grated ginger
¼ cup chopped cilantro leaves
1 teaspoon sesame oil
1 tablespoon lime (or lemon) juice
½ teaspoon brown sugar
2 firm white fish fillets (such as cod or sea bass), about ½-inch thick
Mix ginger, cilantro, sesame oil, lime juice, and brown sugar in a bowl. Set aside as sauce.
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook.
Place the fish on a shallow plate that will fit in the steamer insert or basket and pour the prepared sauce mixture over the fish. Cover the top of the plate with plastic wrap, to prevent excess condensation during steaming. Allow fish to marinate until the water in the rice cooker boils.
When the water in the rice cooker boils, place the steamer insert or basket with the plate of fish into the cooker. Steam for 8 to 10 minutes until the fish cooks through, keeping the rice cooker covered during steaming.
Steamed Halibut with Mushrooms and Tofu
If Japanese brown beech (buna shimeji) mushrooms are not available, substitute fresh shiitake mushrooms, thinly sliced.
INGREDIENTS | SERVES 2
1 medium-sized halibut (or cod) fillet, about ¾ pound
¼ teaspoon salt
¼ teaspoon ground white pepper
½ tablespoon Chinese cooking wine
1 teaspoon sesame oil
½ teaspoon grated ginger
1 (10½-ounce) pack soft tofu, cut to 0.6-inch cubes
1 cup Japanese brown beech (buna shimeji) mushrooms
1 green onion, chopped
1 red chili pepper, seeded and julienned, for garnish
½ cup chopped cilantro leaves, for garnish
1 teaspoon Fried Golden Shallots, for garnish
Season the fish with salt, white pepper, Chinese cooking wine, sesame oil, and grated ginger. Set aside to marinate while you go on to the next step.
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook.
Place the tofu pieces on a shallow plate that will fit in the steamer insert or basket. Top with the mushrooms and half of the green onions, and place the marinated fish on top. Cover the top of the plate with plastic wrap, to prevent excess condensation when the fish is steamed.
When the water in the rice cooker boils, place the steamer insert or basket with the plate of fish into the rice cooker, and steam for 10 to 12 minutes until the fish cooks through, keeping the rice cooker covered during steaming.
Garnish with red chili, remaining green onions, cilantro, and fried shallots.
Animal, Vegetable, and Soy Protein Sources
Although vegetable and soy proteins are relatively low in fat, they are considered incomplete proteins because they do not have a balanced combination of all the amino acids. Animal protein such as fish, on the other hand, is considered a complete protein.
Steamed Whole Fish with Ham and Shiitake Mushrooms
Use luncheon ham or honey-baked ham according to your preference. Bacon strips cut into smaller pieces can be used as a substitute as well. How
ever, bacon typically has a higher salt content than ham, and should be used sparingly.
INGREDIENTS | SERVES 2
1 medium-sized whole fish (such as sea bass or snapper), about 1 pound
¼ teaspoon salt
¼ teaspoon ground white pepper
½ tablespoon Chinese cooking wine
1 teaspoon sesame oil
½ teaspoon grated ginger
2 slices ham, each cut into 4 to 6 smaller slices
4 to 6 fresh shiitake mushroom caps, thinly sliced
1 green onion, chopped, for garnish
Cut 2 or 3 slanted slits on the fish. Season fish lightly with the salt, white pepper, Chinese cooking wine, sesame oil, and grated ginger. Insert ham slices and mushrooms into each slit. Set aside to marinate while you go on to the next step. Also set aside any remaining ham and mushrooms.
Fill the rice cooker pot with water to about the 4-cup mark. Cover and set to Cook.
Place the fish on a shallow plate that will fit in the steamer insert or basket and scatter the remaining ham and mushrooms over the plate. Cover the top of the plate with plastic wrap to prevent excess condensation when the fish is steamed.
When the water in the rice cooker boils, place the steamer insert or basket with the plate of fish into the rice cooker, and steam for 12 to 15 minutes until the fish cooks through, keeping the rice cooker covered during steaming.
Garnish with green onions before serving.
Lemongrass Steamed Fish
In this recipe the lemongrass releases a very light citrus aroma in the process of steaming. Lemongrass combines well with the cilantro, ginger, garlic, and shallots.
INGREDIENTS | SERVES 2
2 firm white fish fillets (such as cod or sea bass), about ½-inch thick
¼ teaspoon salt
¼ teaspoon ground white pepper
½ tablespoon Chinese cooking wine
2 teaspoons grated ginger
2 stalks lemongrass, each cut into half, and the bottom white part bruised
1 green onion, chopped, for garnish
½ cup chopped cilantro leaves, for garnish
1 fresh red chili pepper, seeded and julienned, for garnish
Season the fish with the salt, white pepper, Chinese cooking wine, and grated ginger. Set aside to marinate while you go on to the next step.
Fill the rice cooker pot with water to about the 4-cup mark. Cover and set to Cook.
Place the fish and lemongrass on a plate that will fit in the steamer insert or basket. Cover the top of the plate with plastic wrap to prevent excess condensation when the fish is steamed.
When the water in the rice cooker boils, place the steamer insert or basket with the plate of fish into the rice cooker, and steam for 8 to 10 minutes until the fish cooks through, keeping the rice cooker covered during steaming.
Garnish with green onions, cilantro, and red chili before serving.
Sustainable Fish Sources
Visit www.seafoodwatch.org and download a pocket guide of sustainable seafood sources. Take the pocket guide along when you go shopping for groceries. Your next fish selection and purchase will be a smart one.
Steamed Fish in Spicy Thai-Style Yogurt Sauce
Bird's eye chili pepper, just about one inch long, is fiery hot. Bird's eye chili adds significant “heat” to many Southeast Asian food recipes. You can substitute red chili pepper, depending on availability and personal preference.
INGREDIENTS | SERVES 2
¼ cup Thai chili sauce
½ cup plain yogurt
1 stalk lemongrass, bottom white half bruised, thinly sliced
1 bird's eye chili pepper (or 1 red chili), seeded and thinly sliced
1 clove garlic, grated
½ cup chopped cilantro leaves
1 tablespoon lime (or lemon) juice
1 teaspoon brown sugar
2 firm white fish fillets (such as sea bass, sole, snapper), about ½-inch thick
¼ teaspoon salt
¼ teaspoon ground white pepper
Mix the Thai chili sauce, yogurt, lemongrass, chili, garlic, cilantro, lime juice, and brown sugar in a bowl. Set aside as sauce.
Season the fish with the salt and white pepper. Set aside.
Fill the rice cooker pot with water to about the 4-cup mark. Cover and set to Cook.
Place the fish on a shallow plate that will fit in the steamer insert or basket. Cover the top of the plate with plastic wrap to prevent excess condensation when the fish is steamed.
When the water in the rice cooker boils, place the steamer insert or basket with the plate of fish into the rice cooker, and steam for 8 to 10 minutes until the fish cooks through, keeping the rice cooker covered during steaming.
Drizzle prepared sauce over cooked fish before serving.
Steamed Fish with Ginger and Green Onions
Ginger eliminates the “fishy” smell that comes from steaming fish. It also adds a special flavor, zest, and aroma to this simple dish.
INGREDIENTS | SERVES 2
2 firm white fish fillets (such cod or sea bass), about ½-inch thick
¼ teaspoon salt
¼ teaspoon ground white pepper
½ tablespoon Chinese cooking wine
1 teaspoon sesame oil
1-inch piece ginger, thinly sliced
1 green onion, cut into 2-inch lengths
½ tomato, cut into wedges
Season the fish with the salt, white pepper, Chinese cooking wine, and sesame oil. Set aside to marinate while you go on to the next step.
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook.
Place the fish on a shallow plate that will fit in the steamer insert or basket. Top the fish with the ginger and green onions. Surround the fish with the tomatoes. Cover the top of the plate with plastic wrap to prevent excess steam condensation during steaming.
When the water in the rice cooker boils, place the steamer insert or basket with the plate of fish into the rice cooker, and steam for 8 to 10 minutes until the fish cooks through, keeping the rice cooker covered during steaming.
Health Benefits of Ginger
Ginger is a good source of vitamin C, magnesium, potassium, copper, and manganese. It is also known to stimulate gastric juices, and provide soothing effects for colds and coughs.
Pan-Fried Salmon
Fish oil is beneficial to overall health as it provides omega-3 fatty acids. Salmon, which is readily available, is an excellent food source of this essential nutrient.
INGREDIENTS | SERVES 2
2 salmon fillets, about ½-inch thick
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon corn flour
2 tablespoons extra-virgin olive oil
Cut 2 or 3 shallow slanted slits on the fish. Season both sides of the fish with salt and black pepper, and then pat both sides with corn flour.
Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the salmon and pan-fry on one side, for about 5 to 8 minutes, keeping the rice cooker covered until salmon cooks through (turns pinkish-orange).
Cod and Shiitake Mushrooms in Wine Sauce
Substitute shiitake mushrooms with a medley of white and brown beech Japanese mushrooms. These mushrooms are subtly earthy and go very well with the sauce.
INGREDIENTS | SERVES 2
1 medium-sized cod fillet (or any firm white thick-cut fillet), about ¾ pound
¼ teaspoon salt
¼ teaspoon ground white pepper
1 teaspoon corn flour, divided use
½ cup water, divided use
1 teaspoon grated ginger
1 tablespoon Chinese cooking wine
2 tablespoons vegetable oil
1 green onion, cut into 2-inch lengths
3 to 4 fresh shiitake mushroom caps, thinly sliced
¼ teaspoon sesame oil
Season both sides of the fish
with salt and white pepper, and then pat both sides with ½ teaspoon of the corn flour.
Mix ¼ cup of the water, remaining corn flour, grated ginger, and Chinese cooking wine in a bowl. Set aside as sauce.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the fish fillet and pan-fry each side for 3 to 5 minutes, with rice cooker covered when frying each side. When fish is cooked (turns opaque), dish out and set aside. Leave the remaining oil in the pot.
Add the green onions and mushroom slices to the pot. Fry about 8 minutes until the mushrooms turn soft, covering rice cooker occasionally in the process of frying.
Add the remaining water, cover the rice cooker, and allow to simmer for about 2 minutes.
Add the prepared sauce mixture, return the fish to the pot, cover the rice cooker, and simmer for 5 minutes until fish completely cooks through, switching to Warm if mixture bubbles too vigorously. Lift rice cooker lid and continue to simmer until sauce reduces (thickens).
Drizzle sesame oil over the fish and serve.