© 2017 Ching He Huang. All rights reserved.

Nourishing Teriyaki Tenderstem & Shitake Mushroom, Smoked Mackerel, Red Rice Congee

  1. Serves : 4
  2. Preparation time 8 Minutes
  3. Cooking time 35 Minutes
per serving

Cals


423.00

Protein (g)


20.10

Carbs (g)


61.90

Sugars (g)


6.60

Fat (g)


11.80

Sat Fat (g)


2.20

Fibre (g)


4.10

Sodium (mg)


1148.00

Source from

For Tenderstem

About the recipe

main courses

Chinese congee is warming, perfectly comforting, and especially nourishing. It is a Chinese soul food. I've combined wok-fried Japanese teriyaki style shitake mushrooms as the base for this dish. This makes a comforting lunch or dinner dish that delivers sustained energy from the redbrown rice.

Ingredients
  • Organic long grain rice 200g
  • Red rice 50g
  • Filtered water 400ml
  • Rapeseed oil 1 tablespoon
  • Garlic 2 cloves, crushed, peeled and finely chopped
  • Ginger 1 inch fresh, peeled and finely grated
  • Red chilli Medium, deseeded and finely chopped
  • Shiitake mushrooms 125g fresh sliced
  • Tamari or low sodium soy sauce 1 tablespoon
  • Mirin 2 tablespoons
  • Soft brown sugar 1/2 teaspoon
  • Tenderstem Broccoli 200g washed and sliced to 1 inch pieces on the angle
  • Boiling water 700ml
  • Vegetable bouillon stock 1 tablespoon
  • Black pepper 1 pinch
  • Sea salt 1 pinch
  • Tamari or low sodium soy sauce 1 teaspoon
  • Scottish Sweetcure Smoked Mackeral strips or Roast Organic Salmon chunky flakes 200g (4x50g portions)
  • Lemon 2 wedges to serve

Steps

  • Mix the types of rice then place in a fine mesh sieve and wash until the water runs clear. Place in a medium pan and add 400ml of cold water. Bring to the boil and cover, turning the heat down to low. Cook the rice in the steam for 20-25 minutes.
  • While the rice is cooking, preheat the oven to 180 degrees; place the Scottish sweetcure Mackerel in the oven for 8 minutes until hot and golden. Keep covered in foil and keep warm in the oven.
  • Heat a large wok (or pan) over high heat and add the rapeseed oil, swirl the oil around and then quickly add in the garlic, ginger and chilli and stir fry in the oil for 30 seconds. Then add in the shitake mushrooms followed by the Teriyaki seasoning – tamari or low sodium soy, mirin, soft brown sugar. Cook gently stirring the mushrooms for 1 minute until brown and caramelised and shiny.
  • Tip in the Tenderstem® pieces, stalks first and toss cook for less than 1 minute. Then add the leafy stalks and toss through. Add the cooked rice, the bouillon powder, and boiling water then cook on a medium heat; bring the soupy contents to the boil.
  • Once the ingredients have come to a boil, season to taste with sea salt, cracked black pepper, tamari or soy sauce. Equally divide into four serving bowls. Top with the warm flaked Scottish sweetcure Mackerel pieces and garnish with spring onion slices, fresh chilli slices and coriander leaves.
Ingredients
  • Organic long grain rice 200g
  • Red rice 50g
  • Filtered water 400ml
  • Rapeseed oil 1 tablespoon
  • Garlic 2 cloves, crushed, peeled and finely chopped
  • Ginger 1 inch fresh, peeled and finely grated
  • Red chilli Medium, deseeded and finely chopped
  • Shiitake mushrooms 125g fresh sliced
  • Tamari or low sodium soy sauce 1 tablespoon
  • Mirin 2 tablespoons
  • Soft brown sugar 1/2 teaspoon
  • Tenderstem Broccoli 200g washed and sliced to 1 inch pieces on the angle
  • Boiling water 700ml
  • Vegetable bouillon stock 1 tablespoon
  • Black pepper 1 pinch
  • Sea salt 1 pinch
  • Tamari or low sodium soy sauce 1 teaspoon
  • Scottish Sweetcure Smoked Mackeral strips or Roast Organic Salmon chunky flakes 200g (4x50g portions)
  • Lemon 2 wedges to serve