I am looking for suggestions on a way to prepare rice. My girlfriend and I like to eat poached fish over rice, usually with just a small amount of soy sauce. I am looking fo suggestions on a better seasoning for the rice. We mostly eat rockfish, salmon and tilapia. The rockfish and tilapia we serve over rice.
Start with high-quality rice; that makes a huge difference. I’m partial to aged basmati (available at my local grocery in the middle of nowhere, so hopefully yours too).
From there, saute it in a little butter until it’s slightly toasted; you’ll see it turn golden and it starts to smell delicious.
At this point, you can add some dried spices; cumin / coriander / cinnamon, or really whatever you want. But you don’t have to; the rice will be plenty tasty without it.
Add 1 3/4 cups water for each cup of rice, cover, turn heat to low, and cook for about 10-15 minutes. Check it after ten and give it a stir - what you’ve read about “never take the top off of cooking rice” is bunk. Once the water is fully absorbed, take it off the heat, fluff with a fork, cover, and let sit for another 10-15 minutes.
It’ll be delicious all on its own. Seriously; the quality of the rice and the toasting is all you need. The spices, if you add them, are just to give it a little oomph and are completely optional.
Saffron and toasted almonds.
Thats sounds good, I haven’t much experience with coriander, I have been meaning to start trying it more.
Thats sounds delicious
Back when orange roughy was available, I used to do a three-ingredient dish that was scrumptious, and the leftovers were even better.
Put some cooked rice in an oven-friendly dish/pan.
Lay fish filets on top.
Pour all or most of a bottle of oyster-flavored sauce all over everything.
Bake until fish is done.
Then with the leftovers (if there are any) mix the broken-up fish with the rice and sauce. Oh man, that was good!
I’m guessing halibut might work. It needs to be a mild white fish that has big chunky flakes.
Fish. Rice. Season to taste.
Yeah, it’s a classic recipe, but it works. 
I do my version in a rice-cooker then it cooks all at the same time.
I prepare sushi rice ready to cook.
I then get a parcel of foil ready and into that goes a slab of salmon (with skin)
On top of the salmon goes a marinade of grated ginger, garlic, soy, fish sauce, chinese chili oil or sweet chili sauce (or both…the marinade recipe is very flexible)
Then seal up the foil parcel and pop it in the top of the rice cooker. Mine has a basket to allow this but if you can’t rig up an equivalent contraption then just pop the parcel in the oven for 25 minutes at a low to medium heat
Start the rice cooker.
When finished, lift out the parcel and serve.
There will be lots of fishy, fragrant juices in the parcel just waiting to be spooned and drizzled on the rice but if you like you can pop the salmon on a plate, pour the juices into a small frying pan and reduce with a little sugar to a concentrated syrup that can be dribbled back on top of the fish.
The above method can be played around with for various fish and marinades. We always have it with some stir-fry veg and oyster sauce…yum
Kedgeree.
“That is all ye know, and all ye need to know.”
I like the salmon and rice in this recipe. The jasmine rice is cooked in half water and half orange juice, with a little seasoning salt.
http://www.publix.com/aprons-recipes/salmon-satay-with-orange-jasmine-rice-and-chopstick-salad
I do a similar recipe but place the fish and marinade directly on top of the rice in the cooker, no foil packet needed. I love my rice cooker.
Well, yeah. Second-best smoked haddock recipe ever.
I’ve thought of doing that as well to let the flavours soak into the rice, however I think the family would mutiny over having no pool of sticky sauce to spoon up
All I know is that they’re said to be very nice.
And apparently you’re supposed to hold tight (I’m not sure why; maybe they’re assuming that you’re eating it on a boat, and it’s rocking a lot).