And it was delicious! I think I’ve been intimidated by the size of the can, but I followed the advice of this sub & tossed it in the rice cooker with a cup of basmati rice, 1.5 cups of water, and a little sautéed garlic.
Served with a bunch of homegrown veggies & herbs: ping tung eggplant, edamame, red bell pepper, broccoli (frozen from the spring), scallions, thai basil, young ginger leaf, and a san marzano tomato (not pictured). Also a store bought avocado & Lao Gan Ma chili crisp.
I didn’t intend to use basmati (one of my roommates mislabeled it as jasmine), but honestly the basmati works really well with the oiliness of the can & the savoriness of the fermented black beans. I can’t imagine it working as well with a shorter grain rice. I’ll add more acidic ingredients when I eat the second half of the rice & fish, though. The oiliness was almost too much. A little lime juice, more tomatoes, and some quick pickled veggies would be perfect.
by jules-amanita
3 Comments
Gorgeous!! Keep up the good werk
Looks amazing – I love these dace tins in the rice cooker
Can confirm acidity is a good addition- had some yesterday with rice and bok choy, and added some Chinese black vinegar