Rice with Fish and Shiitake
Rice with fish and shiitake is a recipe with fresh ingredients from the rice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g fish fillet (redfish, cod...)
- 0.5 untreated orange (juice and grated zest)
- 3 tbsp dry sherry
- 3 tbsp light soy sauce
- 8 fresh shiitake mushrooms (or dried)
- 250 g long‑grain rice
- Salt
- Pepper (freshly ground)
- 250 g Chinese cabbage
- 2 Eggs
- 5 tbsp oil
- 1 Spring onion
Instructions
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1.
Cut fish fillet into thin strips. Mix orange juice and zest with sherry and soy sauce, marinate the fish for about 2 hours. (Soak dried mushrooms in lukewarm water for about 2 hours.)
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2.
Bring rice to a boil in slightly salted water using almost twice the amount of water, cover and simmer over low heat for about 20 minutes until tender. Let cool.
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3.
Clean fresh mushrooms and slice them.
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4.
Wash Chinese cabbage and cut into strips. (Drain soaked mushrooms and cut without stems into strips.)
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5.
Beat eggs with a pinch of salt, scramble in 1 tbsp oil in a wok or non‑stick pan, remove and let cool.
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6.
Sauté cabbage and mushrooms in 1 tbsp oil over high heat for about 2 minutes. Add fish with the marinade, stir occasionally and cook for about 2–3 minutes, then remove and keep warm. Slice scrambled eggs into strips.
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7.
Stir‑fry rice in remaining oil. Mix in egg strips and fish‑vegetable mixture, season with salt. Wash, trim and slice spring onion finely. Plate the dish, garnish with spring onion strips, and serve.
