Archive for the ‘Fish – Rice Cooker’ Category
Steamed Golden Pomfret (Rice Cooker)
February 5, 2019 Lee
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Steamed Golden Pomfret (Rice Cooker)

Peng's Kitchen, Singapore.
This is steamed in garlic and chili, and is an absolutely easy dish to prepare. This will need a steamer, either a pot with a steamer basket or a rice cooker with a steamer tray.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Lunch, Main Dish
Cuisine Malaysian
Servings 2 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 medium Golden Pomfret
  • 5 cloves garlic, smashed and minced
  • 2 red Bird's Eye chilies, seeded, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • hot cooked rice, for serving

Instructions
 

  • First thing we need to do is to clean the fish, and this is easy as these have tiny scales. You can do this in the kitchen sink under running water without making a mess. Rinse the fish off, then take a spoon and scrape from the tail to the head, the skin will be smooth where there is no scales, this takes just a minute or two. After they are scaled, rinse the fish one more time.
  • Now we need to gut the fish, using a sharp knife, make a cut on the bottom, behind the head, down to the vent, just before the fin on the bottom towards the rear. Just cut through the belly. Set the knife aside and with your fingers, you need to scoop out the insides, pay attention to the backbone, that is where the liver is, the red part, you need to remove that, it actually comes out easy. Rinse the fish under running water and make sure the inside is cleaned out including the liver along the backbone.
  • At this point it is up to you if you want the head on or off. To remove the head, cut just behind the pectoral fin, the fin on the side, right behind the head, cut straight through at a bit of angle. Discard the head.
  • Make 3-4 diagonal shallow cuts across the fish on each side.
  • Place the fish on a heatproof dish that will fit inside of your steamer tray with a gap around it to let steam pass through.
  • Heat your steamer, whether that is a pot with a steamer basket or a rice cooker with a steamer tray.
  • In a small bowl, add the garlic, chili, soy sauce, wine, and sesame oil. Mix together well.
  • Pour the sauce over the fish, yes, the liquid is going to go into the dish, I know this, goal is to keep the garlic and chilies on top. The dish will heat and impart flavor as well.
  • When the water is boiling in your steamer, use a plate gripper (highly recommended), place the dish in the steamer, cover, and let the fish steam for 8-10 minutes.
  • Remove the dish using a plate gripper and serve with rice on the side.

Notes

Each fish is 65 Baht, $1.96, each fish weighs 300 to 400 grams (11 to 14 oz). For 2 servings, this is about 98 cents per serving.
* Best Value $1 or Less per Serving,: MALAYSIAN,FISH - ALL,Fish - Pomfret,Fish - Rice Cooker
Tuna & Rice (Rice Cooker)
January 24, 2018 Lee
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Tuna & Rice (Rice Cooker)

Adapted from an internet recipe.
This recipe has me interested, I will write this using fresh tuna and cooked mainly in a rice cooker, no need to cook the rice the stove top way. You will use your rice cooker primarily for this dish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1½ cups dry Jasmine rice
  • 3 cups chicken stock, fresh or from powder
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 226 grams tuna, flaked, canned drained or fresh cooked, (8 oz), Shortcut
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Turn your rice cooker to Cook setting, heat the oil in rice cooker pot, add the onion and sauté for about 3 minutes until it is soft and translucent.
  • Add the rice and stir to coat with oil and the rice grains are glassy, about 1 minute.
  • Add the chicken stock, cover, and let it runs the full Cook cycle.
  • About 10 minutes into the cook cycle, fold in the peas and corn then cover again and continue to cook to complete the cook cycle.
  • Drain the tuna, this can be canned or fresh cooked, and flake with a fork. Fold in the tuna and parsley into the rice, cover and let sit for 5 minutes on Warm setting on the rice cooker.
  • Serve, this can be a hearty side dish or a main meal.

Notes

Low cost.
Shortcut: Fresh Tuna.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Rice Cooker,Fish - Tuna,Sides - Rice Cooker
Rice Cooker Fish
October 5, 2017 Lee
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Rice Cooker Fish

Adapted from an internet 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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1-2 fish fillets, think Pangasius, see Step 1
  • 1 tablespoon olive oil
  • 1 cup dry Jasmine rice
  • vegetable of choice, broccoli is good, cut into small pieces
  • salt and pepper, as desired

Instructions
 

  • 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.
  • Rinse and add rice to your rice cooker pot, add water (chicken broth would be ideal here but not required) per your cooker's instructions (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.
  • 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.
  • When the cooker switches to Warm, remove the fish and check that, it should easily flake with fork indicating it is done.
  • 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.

Notes

Low cost.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Rice Cooker,Fish - White Fish
Steamed Salmon in Lime Sauce (Rice Cooker)
September 17, 2017 Lee
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Steamed Salmon in Lime Sauce (Rice Cooker)

Adapted from an internet recipe.
Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Thai
Servings 1 serving

Equipment

  • Rice Cooker

Ingredients
  

For the Salmon

  • 1 salmon steak, or fillet
  • 5 kaffir lime leaves, torn
  • 1 sprig fresh cilantro leaves, chopped
  • 1 stalk lemongrass, pounded, cut into 2 inch pieces
  • 6 slices lime
  • salt, as desired

For the Lime Sauce

  • 2 tablespoons lime juice
  • 1½ tablespoons fish sauce
  • 1½ teaspoons sugar
  • 1-3 red Bird's Eye chilies, sliced thin
  • 5 cloves garlic, smashed and minced
  • 2 sprigs fresh cilantro leaves, chopped

Instructions
 

  • Heat your steamer, rice cooker or pot with a steamer insert.
  • Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  • When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  • While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  • When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  • Remove from the steamer and serve.

Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but good for a once in a while, healthy meal.
* High Cost $1.51+ per Serving,: THAI,FISH - ALL,Fish - Rice Cooker,Fish - Salmon
Steamed Salmon (Rice Cooker)
July 22, 2017 Lee
1 Comment

 

Steamed Salmon (Rice Cooker)

Adapted from an internet recipe.
Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon, win win! Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I use a rice cooker with a steamer basket to cook these when I make them.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Rice Cooker , with steamer tray, or a dedicated Steamer

Ingredients
  

To Serve Steamed Salmon

  • 3 salmon fillets, (140-160 grams / 5-6 oz each)
  • sea salt and pepper, to taste for the fillets
  • 2 cups water
  • 1 bay leaf
  • 2 cloves garlic, smashed, don't even have to peel
  • 1 cup white wine, or just use 3 cups of water
  • 2 teaspoons dried thyme
  • 1 lemon or lime, quartered and squeezed, rind added
  • pinch black pepper
  • pinch salt

To Cook for another recipe

  • salmon fillets, (140-160 grams / 5-6 oz each)
  • 2-3 cups water

Instructions
 

To Serve

  • You can use the small fillets, a large fillet, or the steak cuts. I leave the skin on and will remove the skin and bones after they are steamed. If using frozen, thaw, remove from the package, quick rinse. For fresh, quick rinse.
  • For each fillet, if there is thin ends, just fold them to make a more uniform thickness, this is to ensure even cooking. Season with salt and pepper.
  • You can use a rice cooker with a steamer basket, or a pot with steamer insert and tight fitting lid. Lightly oil the steamer basket or insert. Use either method, heat the ingredients except the salmon to a boil.
  • Simmer the liquid for 20 minutes to allow the flavors to blend, then quickly open the rice cooker or pot, place the salmon in, and close, steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove skin, it will easily pull right off.
  • Serve with a green salad and bread for a light, nutritious meal.

To Use in another recipe

  • Add water that is below the steamer basket in a rice cooker or below a steamer insert in a pot and bring to a boil.
  • Place the skinned salmon fillets, folded as needed, in the steamer when the water is boiling and steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove from the steamer and allow to cool to room temp.
  • Figure three 140-160 gram (5-6 oz) fillets to equal about a standard can (not the tuna fish size can), about 2 cups of cooked salmon.
  • Once cooled, flake or chunk with two forks. There, you just made a large can of salmon. Use in recipes calling for canned salmon.

Notes

Each salmon fillet (140-160 Baht) is 69 Baht, about $2. Using 3 fillets of this size is $6 per large can, not $4.50 per small can like tuna. Still costly, but much better than the small cans of salmon, and much better taste. For 3 servings, this is about $2 per serving. For serving when 3 fillets are steamed and used as a large can of tuna, the price per serving will be less.
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#1 Go-To Recipes,* High Cost $1.51+ per Serving,FISH - ALL,Fish - Rice Cooker,Fish - Salmon,INGREDIENTS