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Ingredients
- Serves 2-4 people
buah keluak rice:
240 mg cured buah keluak seeds
2 inches ginger (finely chopped)
6 cloves garlic (finely chopped)
240 g fresh shiitake mushrooms (thinly sliced)
480 g raw Japanese rice (washed and drained)
2 tbsp Chinese rice wine
4 tbsp light soy sauce
1 tsp truffle oil
150 ml cooking oil
580 ml water
salt (to taste)
pepper (to taste)
steamed cod:
400 g cod fish fillets
1 ½ inches ginger
2 stalks spring onions
1 ½ tbsp Chinese rice wine
1 ½ tbsp sesame oil
1 ½ tsp salt
1 ½ tsp ground white pepper
1 tbsp spicy fermented soy bean paste (chilli “tau cheo”)
1 tbsp fermented black beans
4 cloves garlic
2 red chillies
150 ml cooking oil
chopped parsley (for garnishing)
sliced red chilli (for garnishing)
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Buah Keluak Rice with Steamed Cod
Buak Keluak may be troublesome to work with – it requires an overnight soak to remove all the toxins, but the effort will pay off when you marry all these ingredients correctly. Sherson Lian shows you how to easily recreate this rich and earthy Buah Keluak Rice with Steamed Cod dish, which balances the heavier flavored rice with sweet fish and slightly spiced fermented black bean paste. Drizzle some aromatic truffle oil over the rice and it’s ready to serve!
- Medium
- 20 min
- 35 min
- 10 min
- 4 steps
- 26 Ingredients
- Medium
- 4 steps
- 26 Ingredients
- 20 min
- 35 min
- 10 min
Instructions
-
Prepare the rice
- Boil buah keluak seeds until soft. Peel and cut into cubes.
- Using a food processor, blend diced buah keluak into a fine paste.
- Heat 150ml cooking oil in a pan on medium heat, fry garlic, ginger and shiitake mushrooms until fragrant
- Add buah keluak paste to the pan. Stir to mix the paste.
- Add washed raw Japanese rice to the pan. Mix well.
- Add Chinese rice wine and light soy sauce to the pan. Turn off the heat and stir.
- Transfer the rice into a rice cooker.
- Add water into the rice cooker. Stir so it’s mixed evenly with the rice.
- Set the rice cooker to cook.
-
Prepare the fish
- Thinly slice ½ inch of ginger and place onto the cod fish.
- Chop 2 stalks of spring onions into half. Place a bottom half of each stalk of spring onion onto the cod fish fillets. Save the green parts of the spring onions for later.
- Pour ½ tablespoon of Chinese rice wine and sesame oil onto the fish.
- Sprinkle a pinch of salt and a pinch of ground white pepper onto the fish.
- Steam the fish for 10 minutes, or until the fish is properly cooked.
-
Prepare the sauce for the fish
- Finely chop 1 inch of ginger and 1 clove of garlic.
- In a pan on medium heat, heat up cooking oil.
- When the oil is hot, fry the garlic and ginger for 1min.
- Deseed and chop 2 red chillies.
- Finely chop the remainder of the spring onions.
- Add spicy fermented soya bean paste (or spicy “tau cheo”), fermented black beans and 1 tbsp of Chinese rice wine to the pan.
- Add the chopped chilies and spring onions to the pan and cook for 3 minutes.
-
Steam cod and garnish
- Once the cod is steamed, remove it from the steamer, remove the sliced ginger and spring onion, and place the cod onto your serving plate.
- Scoop the bean paste sauce generously onto the cod.
Plate and Serve!
Garnish with chopped parsley and sliced red chilli. Once the rice is cooked, pour truffle oil onto the rice, mix well. Scoop out the rice into a serving bowl.
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Ingredients
- Serves 2-4 people
-
buah keluak rice:
240 mg cured buah keluak seeds
-
2 inches ginger (finely chopped)
-
6 cloves garlic (finely chopped)
-
240 g fresh shiitake mushrooms (thinly sliced)
-
480 g raw Japanese rice (washed and drained)
-
2 tbsp Chinese rice wine
-
4 tbsp light soy sauce
-
1 tsp truffle oil
-
150 ml cooking oil
-
580 ml water
-
salt (to taste)
-
pepper (to taste)
-
steamed cod:
400 g cod fish fillets
-
1 ½ inches ginger
-
2 stalks spring onions
-
1 ½ tbsp Chinese rice wine
-
1 ½ tbsp sesame oil
-
1 ½ tsp salt
-
1 ½ tsp ground white pepper
-
1 tbsp spicy fermented soy bean paste (chilli “tau cheo”)
-
1 tbsp fermented black beans
-
4 cloves garlic
-
2 red chillies
-
150 ml cooking oil
-
chopped parsley (for garnishing)
-
sliced red chilli (for garnishing)
Nutrition
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