Fish and greens stir fried with chilies, soy and onions and served with glutinous rice

My colleagues are an awesome lot. Besides being busy and getting lots of cool stuff done, we have our fair bit of banter. From zombies to philosophy, our discussions revolve around all the pressing issues that one can think of. And every so often, someone poses  the very important question “what would be your last meal?”  A question impossible to answer given the infinite combinations of choices, factors and circumstances, it makes me very  pensive every single time. While I do not have a definite answer to the question and I never really will, I know that if I were served this dish on my deathbed, I would die a happy woman.

Portions: 

Great for two!

Effort:

Incredibly quick and simple to make, this dish comes together in 20-25 mins. That said, the glutinous rice does need to be rinsed and soaked for about 5 hours. You can always use another variety of rice and not worry about soaking it well ahead of time.

Ingredients:

150 grams of any white fish cut in strips or chunks; here, I have used pollock fillets

1/4 tsp of salt; feel free to adjust as per taste but do account for the fish sauce and soy which also add a savory note to the dish

3 tbsp of any flavourless oil (such as vegetable or canola) of your choice

1 tbsp of cornflourIMG_20171121_200126~3.jpg

1 red or white onion sliced as finely as possible

1 small piece of ginger (about 1 square cm) finely minced or grated

About 100 grams of sliced fresh greens of your choice; here, I have used kale; spinach, cavalo nero, green beans work beautifully as well

1 whole green chili; sliced

1 tsp of dark soy sauce

1 tsp of fish sauce

A drop or two of sesame oil (optional)

1/4 tsp of roasted sesame seeds as garnish (optional)

1 cup of glutinous rice

2 cups of water to soak and cook

Instructions:

Place a wide pan on high heat and add 2 tbsp of oil.

While the oil heats up, pat the fish dry, rub well with salt and dust it well with cornflour.

Once the oil is hot enough (place a piece of fish in the pan and if you hear a sizzle, it is hot enough), place the pieces/ strips of fish in the pan in a single layer without crowding the pan. Feel free to pan-fry the fish in two batches if you prefer.

Let the fish cook on high for 2 minutes and turn them over to cook other side for another 2 minutes. Do resist the urge to stir or flip them too much; fish can be notoriously delicate and can turn into a mushy mess rather quickly.

Take the fish off the heat and add another tbsp of oil to the hot pan.

In a minute or two when the oil is hot, add the sliced onions, grated/ minced ginger and the rest of the salt and stir to combine.

Reduce the heat to medium high and saute for about 5 minutes until browned and tender.

Throw in the greens and the chilies and saute another 2- 3 minutes and add in the fish.

Now, add the dark soy sauce and the fish sauce and give it a gentle stir to combine well.

After 20 to 30 seconds, turn off the heat and stir in the sesame oil.

Sprinkle the sesame seeds if you like and it’s ready!

If you choose to use glutinous rice, do remember to soak it at least 5 hours before you cook.

Wash the rice well and soak it in water in deep, microwavable bowl.

After about 5 hours, the rice will have absorbed a lot of the water and swollen up quite a bit.

Gently tilt the bowl or skim with a spoon to discard the excess water leaving just enough to cover the rice.

Place the bowl in a microwave, cover it loosely with a microwavable plate and cook it on high for 5 minutes.

Take the bowl out of the microwave very carefully (the bowl will be very hot) and fluff up the rice with a fork.

Put it back in the microwave for another 5 minutes with the lid on and you will perfectly cooked sticky rice.

Dig in and enjoy!

 

 

 

 

 

 

 

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