Claypot Flounder with Ginger and Scallion

This is one of those weeknight meals I just sort of cobbled together with stuff I had in the fridge. It leans towards Chinese in flavour but I wouldn’t go so far as to call it an authentic claypot dish. It was good, but the real star of the meal was the rice.

If you’re wondering why the rice looks purple it’s because I cooked it substituting about 2 Tbs water for red wine along with a pinch of salt. I’d run out of red wine while making Coq Au Vin the other day so I had to open another bottle to supplement. This one was a Portuguese Tempranillo blend that just wasn’t ready to drink yet (I should have just stuck with a tried and true Touriga Nacional blend).

I usually add a splash of sake when I cook rice, so adding the wine wasn’t a huge stretch for me. I knew it was going to be good when the rice started cooking because the apartment filled up with a wonderful earthy aroma that was more vegetal than fruity. The best part is that I think it would work with both European or Asian dishes depending on what type of rice you use. Will definitely be experimenting more with this soon.

Getting back to the main, the fish broke apart during cooking which makes me think a firmer white meat fish may work better here. I also made the mistake of stirring it after adding the fish which didn’t help matters. It did taste good though, especially with the red wine rice.

for fish and marinade
3/4 lbs white meat fish (I used flounder) cut into medium pieces
1 Tbs oyster sauce
1 Tbs shaoxing wine
1 tsp corn starch
1/2 tsp sesame oil
white pepper

for sauce
1 C low sodium chicken stock
2 Tbs shaoxing wine
2 tsp oyster sauce
1 tsp soy sauce
1 Tbs corn starch
white pepper

1.5″ knob of ginger peeled and sliced into very thin matchsticks
3 scallions cut into 1.5″ pieces
2 cloves of garlic sliced thin
small package of bamboo shoots sliced
5 oz firm tofu cut into blocks
2 small bok choy cut into quarters

Marinate the fish with the marinade ingredients for 10-15 minutes. Preheat the oven to 400 degrees.

Stir together the ingredients for the sauce in a small bowl.

Heat a tablespoon of oil in a claypot or small french oven until the oil is very hot and shimmering. Add the ginger, scallions and garlic and quickly fry until fragrant. Add the bamboo shoots and tofu then top with the marinated fish and bok choy. Stir the sauce again to ensure the starch hasn’t settled then pour it on top of everything. Put the lid on the pot and place it in the oven.

Bake for 10-15 minutes or until the fish is just cooked and the sauce has thickened.

Serve with steamed rice.

  • http://www.sugarbar.org/ diva

    what a fab dish. i like the way the rice turned out. it’s very pretty! Oh marc, i totally agree. The first Underworld was tres amazing, the second one i thought was rather forgettable. this third one – the rise of the Lycans, i thoroughly enjoyed because it made the 1st one better. but as a standalone, it wasn’t fantastic. It’s good just cause you can watch the 1st one again from there and enjoy it 3 times as much!x

  • http://www.sugarbar.org diva

    what a fab dish. i like the way the rice turned out. it’s very pretty! Oh marc, i totally agree. The first Underworld was tres amazing, the second one i thought was rather forgettable. this third one – the rise of the Lycans, i thoroughly enjoyed because it made the 1st one better. but as a standalone, it wasn’t fantastic. It’s good just cause you can watch the 1st one again from there and enjoy it 3 times as much!x

  • http://www.practicallydone.com/ helen

    This makes me so hungry!

    I really appreciate the simple, weeknight meals that you do. I often find it challenging to cook up something tasty while different every night. You seem to do it so well!

  • http://www.practicallydone.com helen

    This makes me so hungry!

    I really appreciate the simple, weeknight meals that you do. I often find it challenging to cook up something tasty while different every night. You seem to do it so well!

  • http://www.rosas-yummy-yums.blogspot.com/ Rosa

    Fantastic! I love that kind of light, yet tasty dish!

    I hope you’ll like the Vietnamese Pancakes. Please tell me what you thought about them…

    Cheers,

    Rosa

  • http://www.rosas-yummy-yums.blogspot.com Rosa

    Fantastic! I love that kind of light, yet tasty dish!

    I hope you’ll like the Vietnamese Pancakes. Please tell me what you thought about them…

    Cheers,

    Rosa

  • http://joiedevivreanamateurgourmetsguide.blogspot.com/ Joie de vivre

    I would have never thought of adding sake or wine to rice. What a great idea!

  • http://joiedevivreanamateurgourmetsguide.blogspot.com/ Joie de vivre

    I would have never thought of adding sake or wine to rice. What a great idea!

  • Emily

    Yummy :D

    Hey Marc you should post more process pics of your dishes!

  • Emily

    Yummy :D

    Hey Marc you should post more process pics of your dishes!

  • http://stickygooeycreamychewy.blogspot.com/ Susan at Sticky,Gooey,Creamy,C

    What a great idea to use red wine in the rice! I love the color. The fish sounds divine, too. I have the perfect little clay pot for it too. I think I’ll try it with grouper.

  • http://stickygooeycreamychewy.blogspot.com Susan at Sticky,Gooey,Creamy,Chewy

    What a great idea to use red wine in the rice! I love the color. The fish sounds divine, too. I have the perfect little clay pot for it too. I think I’ll try it with grouper.

  • http://souvlakiforthesoul.com/ Peter G

    I love that red wine rice!

  • http://souvlakiforthesoul.com Peter G

    I love that red wine rice!

  • http://www.everydaycookin.blogspot.com/ Darius T. Williams

    I can dig this – I can really dig this.

  • http://www.everydaycookin.blogspot.com Darius T. Williams

    I can dig this – I can really dig this.

  • http://fivestarfoodie.blogspot.com/ Natasha – 5 Star Foodie

    Wonderful flounder preparation and I love the “purple” rice!

  • http://fivestarfoodie.blogspot.com Natasha – 5 Star Foodie

    Wonderful flounder preparation and I love the “purple” rice!

  • http://www.sweetsfoods.com/ Gera @ SweetsFoods

    Marc, I always like recipes with wine, Tempranillo is a good varietal type…if it’s ready to drink :) A fantastic and tasty dish with a rainbow of colours!

  • http://www.sweetsfoods.com/ Gera @ SweetsFoods

    Marc, I always like recipes with wine, Tempranillo is a good varietal type…if it’s ready to drink :) A fantastic and tasty dish with a rainbow of colours!

  • http://www.applesandbutter.com/ Jessica

    This sounds delicious! I always think of risotto when I think of wine in rice, but I have never thought to add red wine while cooking regular rice. Great idea!

  • http://www.applesandbutter.com Jessica

    This sounds delicious! I always think of risotto when I think of wine in rice, but I have never thought to add red wine while cooking regular rice. Great idea!

  • http://vindelatable.blogspot.com/ Vin de la Table

    Looks fantastic. Dry Riesling, anyone?

  • http://vindelatable.blogspot.com Vin de la Table

    Looks fantastic. Dry Riesling, anyone?

  • http://www.pigpigscorner.com/ pigpigscorner

    I love flavoured rice but have not tried adding alcohol to it! Love the colour, makes the dish more interesting instead of plain white rice.

  • http://www.pigpigscorner.com pigpigscorner

    I love flavoured rice but have not tried adding alcohol to it! Love the colour, makes the dish more interesting instead of plain white rice.

  • http://www.weareneverfull.com/ we are never full

    i actually thought this was purple rice, like the purple rice naturally… not w/ wine. but that’s ok because i like the idea of adding the vino. i need you to cook fish for me everynight… i bet you didn’t gain weight before the holidays!

  • http://www.weareneverfull.com we are never full

    i actually thought this was purple rice, like the purple rice naturally… not w/ wine. but that’s ok because i like the idea of adding the vino. i need you to cook fish for me everynight… i bet you didn’t gain weight before the holidays!

  • http://indonesia-eats.blogspot.com/ indonesia-eats

    I am coming for the fish. ^_^

  • http://indonesia-eats.blogspot.com indonesia-eats

    I am coming for the fish. ^_^

  • http://www.palatetopen.com/ Jen

    I’ve experimented with Rose and risotto but never thought about red wine. Nice work! I like the color and the taste must be amazing.

  • http://www.palatetopen.com Jen

    I’ve experimented with Rose and risotto but never thought about red wine. Nice work! I like the color and the taste must be amazing.

  • http://helene-lacuisine.blogspot.com/ Hélène

    This is so nice. Love all the colors. Great picture.

  • http://helene-lacuisine.blogspot.com/ Hélène

    This is so nice. Love all the colors. Great picture.

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Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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