Rice Cooker Fish

Rice Cooker Fish
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For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Rice Cooker Fish
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
For here in Thailand, think Pangasius, which is already boneless and skinless, or go with Barramundi but you will have to fillet those yourself. This is a quick meal to put together. This uses the common Cook/Warm rice cooker with a steamer basket. If you don't have a steamer basket, just continue reading to see how to do that. This is perfect for a small rice cooker.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. For the fish, Pangasius would be perfect but you can use any boneless and skinless fillets you prefer. Cut each fillet in half. For this recipe, 3-4 fillet pieces would fit in an even layer in the steamer basket.
  2. Rinse and add rice to your rice cooker pot, add water (chicken broth would be ideal here but not required) per your cooker's manufacturer suggestion (normally first knuckle up from your index finger tip). If you wish to steam a vegetable, like broccoli with the rice, add a pinch more liquid. Set the rice cooker to Cook.
  3. While the rice (and maybe vegetable) is cooking, place a sheet of foil in the steamer basket and push down to form an edge so no oil leaks out. Rub the olive oil on both sides of the fish, season with salt and pepper as desired, place fish on the foil, fold the foil over the steamer basket. IF YOU DO NOT have a steamer basket that came with rice cooker, prepare the foil the same way, making sure there is raised sides all the way around to prevent the oil from going into the rice. At about 15 minutes into cooking the rice, add the steamer basket to the cooker or add the foil pouch directly on top of the rice, and let the cooker switch to Warm setting, a lot of this depends on your rice cooker and how long it takes to cook 1 cup of rice. If the fillets are think, put this in a few minutes earlier.
  4. When the cooker switches to Warm, remove the fish and check that, it should easily flake with fork indicating it is done.
  5. Scoop out some rice into a small bowl, place a plate over the bowl, invert the plate while hold the bowl as well, place a fillet on top, place vegetables on the side, serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Fish Pot Pie

Fish Pot Pie
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This recipe sounds very good and is easily modified to make it different each time it is prepared. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 30 minutes
Cook Time
20 minutes
Fish Pot Pie
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe sounds very good and is easily modified to make it different each time it is prepared. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-8 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4-8 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. For the fish, any boneless and skinless whitefish would work. Cut into bite size pieces. Pangasius would be ideal, but to change this up, go with 500 grams of pangasius and 250 grams of salmon OR even better yet, go with 400 grams of pangasius, 250 grams of salmon, and 100 grams of peeled, deveined and tail removed medium or large shrimp.
  2. If you live in a country where fresh fennel is sold, use 1 small bulb of fresh fennel in place of the celery.
  3. First, make the filling: In a large, deep-sided saute pan or Dutch oven, heat the butter over low-medium heat. Add the potatoes (can be dice with skin on or skin off), celery and onion, and stir to coat the vegetables with the butter. Cover the pan, and cook for 10 minutes, stirring occasionally, until the potatoes are just tender and the other vegetables are translucent.
  4. Pour in the wine, and scrape up any stuck bits from the pan. Season with red pepper flakes, thyme, salt and black pepper.
  5. Mix in the fish; it should begin to cook instantly from the heat in the pan. When the fish is half cooked, sprinkle on the flour, and stir to incorporate it. The fish and vegetables should get a bit clumpy as the flour cooks. This will take just a minute or two. When the flour is all incorporated (and no longer white), pour in the milk, and stir well. The sauce will begin to thicken as you bring it to a simmer.
  6. When the fish sauce is thickened (like a nice white sauce), remove the pan from the heat, set aside.
  7. Preheat your oven to 250 C. Get out a deep pie dish or 7x11 baking dish.
  8. Transfer the fish and vegetable filling to a deep pie dish or small casserole dish. If your filling has been refrigerated, bring it to room temperature before adding the crust. Unroll the pie crust, and stretch it over the edges of the dish. Press the crust against the sides of pie dish, so there is a nice overhang. Trim off any extra. Make a few slits in the crust and brush with the egg and water mixture.
  9. Set the pie on a rimmed baking sheet, and bake for 20 minutes, or until the crust is nicely browned. Remove from the oven, and set aside for 10 minutes to let the set up. Cut and serve.
Recipe Notes

This pricing is based on using just pangasius, this fish would cost about 80 Baht for 750 grams. For 4 servings, this is about 59 cents per serving.

I think putting the fish and sauce into small serving dishes and topping each with the pie crust would work very well, this is what I intend to do when I make this.

Shortcut: Buttery Pie Crust.

Adapted from an internet recipe.