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

About the recipe

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.

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.

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