Fish Fillet Claypot Rice (Bo Zai Fan) 魚片煲仔飯
A light, delicate take on claypot rice, made with tender basa fillet, bonito flakes and a savoury soy dressing.
Ingredients
- 200 g short grain rice sushi rice
- 200 ml water if using jasmine rice, use a 1:1.25 ratio of rice to water instead
- 180 g basa fillet, sliced 1cm thick
- A few drops of vegetable oil
- 1-2 tbsp vegetable oil, drizzled around the edges of the pot
- A small handful of bonito flakes, snipped into smaller pieces with scissors
- A handful of finely chopped spring onion, for garnish
FOR THE MARINADE
- 6 g finely sliced ginger
- 1 tbsp cooking wine
- ¼ tsp salt
- ¼ tsp white pepper
FOR THE SAUCE
- 2 tbsp soy sauce
- ½ tsp sugar
- 1 tsp sesame oil
- 3-4 tbsp water
Instructions
- Soak the rice: Rinse the rice and place it in the rice pot. Add the water, drizzle with a few drops of vegetable oil, and soak for 1 hour.
- Marinate the fish: Slice the fish into thin fillets and marinate with the ginger, cooking wine, salt and white pepper. Set aside.
- Make the sauce: Combine the soy sauce, sugar, sesame oil and water in a small saucepan. Heat gently, stirring until the sugar has fully dissolved. Set aside to cool before using.
- Cook the rice: Heat the pot over medium-high heat until the rice boils. Stir gently, cover, reduce heat to low, and cook for 6 minutes.
- Add the toppings: Scatter the bonito flakes evenly over the rice, then arrange the marinated fish on top. Drizzle the 1-2 tbsp vegetable oil around the edges of the pot. Cover and cook on low heat for 6 minutes.
- Rest and steam: Turn off the heat and leave to steam with the lid on for 7 minutes.
- Garnish and serve: Uncover, garnish with the spring onion, and drizzle with the sauce. Serve immediately.
Don't overcrowd the fish on top of the rice so the heat can reach everything evenly.
Notes
Freezing the fish for about an hour before slicing makes it much easier to cut into neat, even pieces.
