As promised, a recipe thread à la MajorHelper. Today's specialty: Wild rice and fish (serves 6-8 ppl)
BACKGROUND
Wild rice is native to North America and is pretty nutritious and tasty. It's also expensive, so this is a special dish you make once in a while, not something you make most nights of the week (unless you are a wild rice farmer in Manitoba).
INGREDIENTS
From left to right:
4-6 smoked or dried fish. Here I'm using mackerel, you can also use trout, salmon, eel/dojo, catfish, herring, smelt, or another oily fish. You need about 2 kg fish meat.
75g dried cranberries or blueberries
25 ml light maple syrup or sugar water
25 ml red wine vinegar, fish sauce (Tiparos), or hoisin sauce
400 ml dry wild rice
3-4 medium to large yellow onions, or 2 leeks, or 8-10 scallions chopped up
8-10 large white mushrooms or 12-16 small white mushrooms, sliced
1-2 cloves garlic
Not shown (and optional):
Salt and pepper to taste
Generous pinch Mexican sage
2 tbsp cooking oil or fat
GETTING STARTED
Wild rice takes about 45 min-1 hour to cook nicely. If you are using dried fish for this recipe, pinch off the heads and tails and add the bodies to the rice water as it heats up. This is so the fish is reconstituted as you cook, and the oils in the dried fish will be absorbed in the rice.
Using the dull edge of the knife, remove the fish skins and discard them. Gently scrape off the subcutaneous fat (variable depending on what type of fish you use) into a broad bowl and set aside. Remove any obviously dried bits, tails, fins, heads, and visible bones.
Break up the fish with your fingers, not with a fork or knife. This is so that you can feel small bones you might otherwise not see. The smallest cooked fish have bones that are sometimes very soft and pliable, and can be eaten. But dried and smoked fish, especially large (>2kg) can have long thin bones that are unpleasant to encounter in a bite of rice.
When you are done, take your dry wild rice, add it to the large bowl with the fish fat, and mix them together thoroughly so that the rice gets covered with fish oils. Begin simmering the rice with sage as described above.
WHILE RICE IS GOING
Heat your cooking oil in a large skillet and add onions, garlic, leeks, mushrooms, in that order.
After the mushrooms and onions begin to look translucent, add the berries, maple sugar, and fish sauce/vinegar, mix throughout, turn the heat down to medium low, stirring occasionally. The berries should be soft and moist before you add anything else.
By now the rice is about done. The kernels are soft and slightly chewy, many are broken open, and the water is dark.
If you're using dried fish, the fish are now soft and break apart easily. Drain well in a sieve.
PUTTING IT ALL TOGETHER
Add the fish and rice together into the skillet. Mix well. If there is a little bit of extra liquid in the mixture, leave the skillet on very low heat to slowly simmer it away and into the fish and rice.
Enjoy with a cold drink
This fish recipe is SPONSORED BY
Crunkatog on ESO
Bart331 balance suggestion: aztec: remove civ
Voltiguer: Ender, Sioux in 1.04 will be a top civ, no matter how many layers of Sioux goggles you put on
schildpad on Elephants: ...their mansabdar unit sucks so hard it looks like a black hole
Crunkatog on Steam.
Wild rice is native to North America and is pretty nutritious and tasty. It's also expensive, so this is a special dish you make once in a while, not something you make most nights of the week (unless you are a wild rice farmer in Manitoba).
From left to right:
4-6 smoked or dried fish. Here I'm using mackerel, you can also use trout, salmon, eel/dojo, catfish, herring, smelt, or another oily fish. You need about 2 kg fish meat.
75g dried cranberries or blueberries
25 ml light maple syrup or sugar water
25 ml red wine vinegar, fish sauce (Tiparos), or hoisin sauce
400 ml dry wild rice
3-4 medium to large yellow onions, or 2 leeks, or 8-10 scallions chopped up
8-10 large white mushrooms or 12-16 small white mushrooms, sliced
1-2 cloves garlic
Not shown (and optional):
Salt and pepper to taste
Generous pinch Mexican sage
2 tbsp cooking oil or fat
Wild rice takes about 45 min-1 hour to cook nicely. If you are using dried fish for this recipe, pinch off the heads and tails and add the bodies to the rice water as it heats up. This is so the fish is reconstituted as you cook, and the oils in the dried fish will be absorbed in the rice.
Using the dull edge of the knife, remove the fish skins and discard them. Gently scrape off the subcutaneous fat (variable depending on what type of fish you use) into a broad bowl and set aside. Remove any obviously dried bits, tails, fins, heads, and visible bones.
Break up the fish with your fingers, not with a fork or knife. This is so that you can feel small bones you might otherwise not see. The smallest cooked fish have bones that are sometimes very soft and pliable, and can be eaten. But dried and smoked fish, especially large (>
When you are done, take your dry wild rice, add it to the large bowl with the fish fat, and mix them together thoroughly so that the rice gets covered with fish oils. Begin simmering the rice with sage as described above.
Heat your cooking oil in a large skillet and add onions, garlic, leeks, mushrooms, in that order.
After the mushrooms and onions begin to look translucent, add the berries, maple sugar, and fish sauce/vinegar, mix throughout, turn the heat down to medium low, stirring occasionally. The berries should be soft and moist before you add anything else.
By now the rice is about done. The kernels are soft and slightly chewy, many are broken open, and the water is dark.
If you're using dried fish, the fish are now soft and break apart easily. Drain well in a sieve.
Add the fish and rice together into the skillet. Mix well. If there is a little bit of extra liquid in the mixture, leave the skillet on very low heat to slowly simmer it away and into the fish and rice.
Enjoy with a cold drink
Crunkatog on ESO
Bart331 balance suggestion: aztec: remove civ
Voltiguer: Ender, Sioux in 1.04 will be a top civ, no matter how many layers of Sioux goggles you put on
schildpad on Elephants: ...their mansabdar unit sucks so hard it looks like a black hole
Crunkatog on Steam.