25min 4 ppl
Braised Five-Spice Fish on Rice
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 9 steps
Medium: 31–60 min or 7–12 steps
440 kcalper person
Protein 30g
Carbs 55g
Fats 9g
About this dish
Firm white fish simmered briefly in the same dark five-spice broth as khao ka moo, taking on its colour and sweetness in minutes rather than hours, served over rice with pickled mustard greens.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovescrushed6 clove
- Coriander rootcrushed3
Fish & Seafood
- White fish filletsskinless, pin-boned, such as cod or haddock, cut into thick pieces700 g
Tins & Jars
- Fish stock600 ml
- Pickled mustard greensdrained and sliced150 g
Dried Goods
- Palm sugargrated30 g
- Jasmine ricerinsed400 g
Spices & Seasonings
- Star anisewhole2
- Cinnamon Stick1 stick
- Five-spice powder0.5 tsp
- White pepper0.5 tsp
Oils & Condiments
- Dark soy sauce50 ml
- Light soy sauce40 ml
- Vegetable Oil1 tbsp
Utensils
- Mortar and pestle
- Saucepan
- Meat thermometer
- Slotted spoon
- Chopping board
- Sharp knife
- Ladle
Method
1
Crush the garlic and coriander root together into a coarse paste using a mortar and pestle.
Approx. 6 minutes
2
Heat the vegetable oil in a saucepan over medium heat and fry the garlic-coriander paste for 1 minute until fragrant.
Approx. 3 minutes
3
Add the star anise, cinnamon stick, five-spice powder, dark soy sauce, light soy sauce, palm sugar and fish stock, and bring to a gentle simmer.
Approx. 5 minutes
4
Simmer the broth uncovered for 5 minutes to let the spices infuse.
Approx. 5 minutes
5
Rinse the rice, cover with water at a 1:1.5 ratio in a separate saucepan, bring to the boil, then cover and cook over the lowest heat for 15 minutes until tender.
Approx. 5 minutes
6
Lower the fish pieces into the simmering broth and poach gently for 6 minutes until just cooked through.
Approx. 4 minutes
7
Check the thickest piece of fish reads 63°C on a meat thermometer, then lift it out carefully with a slotted spoon.
Approx. 3 minutes
8
Simmer the broth uncovered for 3 minutes to reduce slightly, then stir in the white pepper.
Approx. 3 minutes
9
Spoon the rice into bowls, top with the fish and pickled mustard greens, and ladle the reduced broth over the top.
Approx. 5 minutes
