@madebymusashi
Jasmine & Musashisurprise!! we have a lil feature in vogue!!!!!! ⸜(｡˃ ᵕ ˂ )⸝♡ sharing this lunar new year recipe of a sea bass claypot with goji berries (so yummy) full article linked in our bio where you can see the other recipes & makers featured 🔗♥️ ʀᴇᴄɪᴘᴇ: Ingredients • 1 whole sea bass, scaled, gutted, and cut into 1-inch steaks • 2 rice cups of haiga rice • 100g Chinese cabbage, cut into 5cm pieces • 20g dried goji berries • 15g ginger, thinly julienned, plus extra for garnish • 1 scallion, thinly julienned • Sesame oil Marinade for fish • 15g light soy sauce • 10g Shaoxing wine • 5g sesame oil • 3g salt • 0.5g white pepper Seasoning for rice • 300g kombu dashi or water • 20g Shaoxing wine • 15g light soy sauce • 15g dark soy sauce • 5 cracks of white pepper Directions 1 Whisk together all ingredients for the marinade and mix with the fish. Place in the fridge to marinate for 20 minutes. 2 Rinse the haiga rice 5 times, refreshing with cold water each time. After the final rinse, drain and combine with all the seasoning for the rice inside the clay pot, then place in the fridge to soak for 20 minutes. 3 After the 20 minutes have elapsed, layer the ginger, cabbage, and fish on top of the rice in that order. Add a teaspoon of the marinade mixture over the fish and cover the pot. 4 Cook the clay pot over medium-high heat until steam begins to billow, approximately 17 minutes. Turn off the heat and let the pot rest, steaming the contents inside for 20 minutes. 5 At the 19 minute mark, add the goji berries and extra ginger for garnish. Cover the pot and rest for the final minute. 6 Garnish with julienned scallion and a dash of sesame oil to finish. #lunarnewyear #claypotrecipe #dinnerideas #seafoodrecipe #nycfoodie #vogue
On the profile · Jan 28, 2025