dinner

Steamed Seatrout with Galangal, Ginger, and Fragrant Brown Rice

Name: Steamed Seatrout with Galangal, Ginger, and Fragrant Brown Rice
Ingredients: 286.9 g Fish, seatrout, raw; 66.3 g Rice, brown, long-grain, raw; 150 g Carrots, raw, julienned; 100 g Celery, raw, thinly sliced; 5 g Galangal powder; 20 g Seaweed, wakame, raw; 60 g Chiles, pickled jalapeño peppers; 8.4 g Oil, sesame, cooking

Nutrition

716

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(8)

Fish, seatrout, raw286.9 g

Rice, brown, long-grain, raw66.3 g

Carrots, raw, julienned150 g

Celery, raw, thinly sliced100 g

Galangal powder5 g

Seaweed, wakame, raw20 g

Chiles, pickled jalapeño peppers60 g

Oil, sesame, cooking8.4 g

Instructions

Rinse the brown rice thoroughly under cold water. Combine with water in a pot (using a 2:1 ratio), bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender and fluffy.

While the rice cooks, prepare the seatrout. Pat the fillet dry and season lightly with salt. Dust the surface evenly with the galangal powder to infuse the fish with its floral, citrusy warmth.

Prepare a bamboo or metal steamer basket over a pot of simmering water. Arrange the seatrout on a parchment-lined tray or heat-proof plate inside the steamer. Surround the fish with the julienned carrots and thinly sliced celery.

Scatter the wakame and pickled jalapeño slices over and around the fish. The brine from the jalapeños will act as a secondary seasoning as it steams.

Cover and steam for 8-10 minutes, or until the fish is opaque, flakes easily with a fork, and the vegetables are tender-crisp.

Remove from the steamer. Drizzle the sesame oil over the hot fish and vegetables immediately to bloom the aroma.

Serve by mounding the steamed rice into a wide bowl, topping with the perfectly steamed seatrout fillet, and arranging the colorful carrots, celery, and jalapeños alongside. Garnish with any extra jalapeño liquid for an extra hit of acidity.