photo by Mary Jenny
- Ready In:
- 1 cup pc thai jasmine rice, rinsed
- 2 slices gingerroot, peeled (each about the size of a quarter)
- 1⁄2 teaspoon salt
- 1 (240 g) package pc sustainably sourced wild pacific halibut skinless fillets
- 1 cup thinly sliced green beans
- 1⁄4 cup soy sauce
- 4 teaspoons pure sesame oil
- 1⁄2 cup thinly sliced green onion
- 1⁄2 cup dry roasted lightly seasoned peanuts
- 1⁄2 cup cilantro leaf
- Bring rice and 10 cups (2.5 L) water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge.
- Cut fish into 1/2-inch (1 cm) cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through.
- Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro.
- Chef Tom's Tip: For a heartier dish, replace 4 cups (1 L) of the water with one 900 mL carton of chicken broth.
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