Ingredients
- 1¾ cup (340 g) mixed long–grain and wild rice
- 600 g (1 lb 5 oz) skinless, boneless firm white fish fillets, such as plaice
- 2 tablespoons oyster sauce
- ½ teaspoon caster (superfine) sugar
- 3 cloves garlic, finely chopped
- 1 teaspoon grated fresh ginger
- 3 spring onions (scallions), thinly sliced
- 100 g (3½ oz) samphire, water spinach or other thinly sliced Asian greens
- 1 carrot, peeled into long strips
- 1 teaspoon sesame oil
Preparation
- Put both rices into a large saucepan with enough water to cover and bring to the boil.
- Reduce the heat to low and simmer for about 15 minutes, or until tender.
- Drain well.
- Cut each fish fillet in half lengthwise.
- Arrange the strips on a clean work surface and brush over the oyster sauce.
- Sprinkle each fillet with a little of the sugar.
- Set aside half of the garlic, ginger and spring onions and scatter the remaining half over each piece of fish.
- Roll up the fish.
- Place the samphire in a steamer basket and arrange the fish rolls on top.
- Sprinkle with the remaining garlic and ginger, and add the carrot.
- Cover and steam over high heat for 5–6 minutes, or until the fish is cooked through and the samphire is just tender.
- Arrange the samphire and fish on serving plates with the carrot on top.
- Drizzle with the sesame oil and sprinkle with the remaining spring onions and the coriander and serve.