Wednesday, November 12, 2008


This is a recipe from Hung, the winner of Top Chef a couple of seasons ago. I didn't have a clay pot that I could put on the stove so I used a sauce pan. I also couldn't find any Pompano but I did find some Basa (Vietnamese Catfish) which didn't have any skin on it but it worked out fine.
Clay Pot Rice

1C short grained rice rinsed and covered with water, about 1hr. Drained

3oz mixed mushrooms such as oyster and shitake.. cut in quarters if large (2 C)

2 Scallions coarsely chopped
1Tbsp plus 1tsp soy sauce

salt and ground pepper

2 thick slices of fatty bacon cut into 1/2 inch dice

2 garlic cloves minced

2tsp minced ginger

1/2 C ginko nuts (optional)

1C water

1Tbs vegetable oil

In a bowl cover the rice with water and soak until white about an hour..drain
in another bowl toss the mushrooms and scallions with 1Tbsp soy sauce and salt and pepper
marinate about 10 min.
In clay pot,cast iron casserole or medium sauce pan fry the bacon to render the fat and crisp the bacon about 5minutes. Add garlic and ginger and cook until fragrant about 1 min. Add drained rice and toss to coat. Add marinated mushrooms and scallions, Ginko nuts, the water and remaining tsp of soy sauce. Bring to a boil over moderate heat, drizzle the Tbsp of oil around the edge of the pot so it drizzles down the sides. Cover the pot and cook on low heat until tender and the water has been absorbed, about 10 min. Raise heat to high and cook until sizzling and crust forms on the bottom, about 5 min. Remove from heat and let stand covered for 5 min. Fluff with fork and serve.

Lemongrass Marinated Pompano with Dipping Sauce

Dipping sauce: juice of 2 limes, 2 Tbs. Fish sauce, 2 Thai chilies minced (or to taste), 2 Tbsp. sugar.. Mix all together and set aside.

Marinated fish:

2 cloves garlic

2 scallions-white part only rough chopped.. green part sliced for garnish

1 stalk lemongrass, bottom 2/3 chopped

1Tbsp chopped cilantro stems plus sprigs for garnish

2tsp sugar

1Tbs lime juice

1Tbs kosher salt

1/2 tsp ground pepper

four Pompano fillets with skin ( or any white fish)

2 Tbsp oil

In a processor combine and puree the garlic,scallions, lemongrass, cilantro, sugar, lime juice, salt and pepper to a paste.Rub paste all over the pompano. Put the fish on a plate and cover refrigerated for 1 hour. Scape marinade off the fish. In a large nonstick skillet, the oil. Add the fish, skin side down and cook over moderate high heat until the skin is crisp, about 3 min. Turn the fillets, lower the heat to moderate and cook until just opaque throughout, about 2-3 min. longer. Transfer to a plates skin side up, garnish with scallion greens and cilantro sprigs. Serve with lime wedges and dipping sauce.

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