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ONE POT FISH RICE WITH RAINBOW VEGETABLES

Serves 2

Ingredients:

  • Rice, 3/4 cup
  • Filtered Water, 3/4 cup 
  • Red Snapper, 750 grams (sliced)
  • Carrot, 1/2 cup (diced) 
  • Frozen Sweet Corn, 1/2 cup 
  • Frozen Edamame, 1/2 cup 
  • Shimeji Mushroom, 1/2 packet 
  • Garlic Salt, to taste
  • Extra Virgin Olive Oil, to taste 
  • Fresh Parsley, to garnish
  • Mayonnaise, to garnish
  • Takoyaki Sauce, to garnish


Instructions:

1. In a Thermos® Shuttle Chef® inner pot, assemble the ingredients in this order:

    • Rice
    • Water
    • Garlic Salt
    • Sliced Red Snapper 
    • Diced Carrots 
    • Sweet Corn 
    • Edamame with pods removed 
    • Shimeji Mushroom

    2. Bring the contents to a boil under medium-high heat. When boiling, reduce to medium heat and simmer for 5 minutes.

    3. After 5 minutes and when boiling, cover inner pot with lid and transfer it to the Shuttle Chef® outer pot.

    4. Let it sit aside for 1 hour for cooking and ready to serve or can be left in the outer pot for 4 to 5 hours.

    5. Before serving, drizzle with extra virgin olive oil and garnish with fresh parsley, mayonnaise and takoyaki sauce.


                  Notes:

                  • This recipe is based on using a 1.6L Thermos® Shuttle Chef®. You may adjust the ingredients' quantity for different capacities.
                  • The photo shown is based on instruction step 1.

                  Tips:

                  • You may use normal boiled water to replace filtered water.
                  • You may replace the red snapper with other fish of your preference. 
                  • There is no need to thaw the sweet corn and edamame. They can be placed into the inner pot straight from the freezer.

                   

                  Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.