Ching-He Huang's Cod & Scallop Sticky Rice | At Home | Waitrose

Ching-He Huang cooks up a special dish of Fujian Cod and Scallop Sticky Rice for Chinese New Year.

Ching’s dish is a celebration of Fujian, a mountainous region in South East China which hugs the coast. Symbolic of its region, this dish brings together ingredients from both the sea and the mountains while the sticky white rice, for Ching’s family, represents closeness and ‘sticking together’.

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For the rice
400g Thai hom mali or sticky rice, rinsed well in cold water
1½ tbsp vegetable bouillon powder or 1 crumbled vegetable stock cube

To prepare the fish
450g skinless cod fillet, cut into 1cm thick slices
250g scallops, small if possible
1 tbsp Waitrose Cooks’ Ingredients Shaoxing rice wine
3 tbsps Waitrose Cooks’ Ingredients cornflour

For the sauce
50g dried shiitake mushrooms
1 tbsp rapeseed oil
1 tbsp fresh ginger, finely grated
1 large red chilli, deseeded and finely chopped
100g canned bamboo shoots, drained, rinsed and shredded
150g Tenderstem broccoli, sliced thinly
2 tbsp Cooks’ Ingredients Shaoxing rice wine
2 tbsp Cooks’ Ingredients Light Soy Sauce
2 tbsp Cooks’ Ingredients Chinese Rice Vinegar
2 tbsp oyster sauce
1 tsp toasted sesame oil
2 tbsp cornflour
1 small handful of finely chopped coriander stems

To garnish
1 red chilli, deseeded and shredded
Fresh coriander leaves for garnish

Click here for the full recipe | https://bit.ly/3oWc3hv
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Видео Ching-He Huang's Cod & Scallop Sticky Rice | At Home | Waitrose канала Waitrose & Partners