2022 recipe contest semi finalist Gemma Tarlach writes, "When I was a kid, pork fried rice was my favorite treat. I stopped eating meat years ago, however, and none of the vegetarian fried rice recipes I found could replicate the salty-sweet flavor and rich texture of the char siu pork in my childhood favorite. When I became a SSSian in 2021, I decided to try preparing first salmon and then sablefish the same way I'd make traditional char siu. I am a beekeeper so, instead of sugar like most char siu recipes, I use honey. I feel this recipe showcases the flavor and texture of the fish used, and is extremely versatile. I have made this recipe with both leftover white and brown rice, and also riced cauliflower. I like to throw in a lot of veggies, too... whatever I have around. It requires a little planning but comes together very quickly and reheats well. I love it and hope you do as well."
3 tablespoons tamari or gluten free soy sauce, divided
1 tablespoon dry sherry
2 tablespoons honey
3/4 teaspoon five-spice powder
2 teaspoons grated fresh ginger
1 pound sablefish, skin and bones removed, cut into 1 ½-inch chunks Available In Our Premium Subscription Box
4 cups cold leftover rice (white or short grain brown*) or riced cauliflower (you can use raw or steamed and cooled)
2 large eggs, beaten
2 tablespoons sesame oil, divided, plus more for brushing
1 medium onion, roughly chopped
4 cups chopped mixed fresh vegetables such green onions, red cabbage, baby spinach, finely diced carrots, frozen peas, broccoli florets, snowpeas, and water chestnuts
Marinate the fish
In a jar, combine 2 tablespoons of the soy sauce with the dry sherry, honey, five-spice powder, ginger and 1/2 teaspoon salt. Close tightly and shake vigorously to dissolve honey. Alternatively, gently heat the marinade in a small saucepan over low heat, stirring, just until honey iis melted. Cool to room temperature before using.
Place the sablefish chunks in a resealable plastic or silicone bag and add the marinade. Press out all of the air and seal the bag. Refrigerate for at least 24 and up to 48 hours. Turn the bag occasionally to make sure marinade is evenly distributed.
Roast the fish
Preheat the oven to 350°F with a rack in the center position. Cover a rimmed baking sheet with foil for easier cleanup. Set a wire cooling rack into the baking sheet brush with a little sesame oil.
Drain the sablefish, reserving marinade, and transfer to the prepared rack. Brush some reserved marinade on tops and sides.
Transfer to the oven and bake for 8 minutes, brushing with additional marinade halfway through. Carefully turn the pieces and brush with more marinade. Bake for 10 to 12 minutes, turning the pieces and brushing once more. Marinade lacquer on fish will turn dark and dry-looking, even a little burnt and crispy at edges, but fish will stay moist. Save any bits that break off! They will be extra flavorful.
Allow to cool to room temperature. If not used right away, refrigerate in a sealed container. Discard any remaining marinade.
Stir Fry the Rice and Vegetables
In a wok or large nonstick pan on medium-low heat, heat ½ teaspoon sesame oil. Add the beaten eggs and a pinch of salt and cook, stirring gently, until large curds form. Transfer to a plate and set aside.
Increase the heat to medium-high and add remaining 1½ tablespoons sesame oil. Add the onion and stir-fry until fragrant, 3 to 5 minutes. Add the cold rice, breaking it up gently with spatula, and stir-fry until combined and heated through, 2-3 minutes. Add sturdier vegetables like carrots, broccoli, cabbage, frozen peas, water chestnuts, etc, and stir to combine. Stir in remaining 1 tablespoon soy sauce and a teaspoon of water. Cover, reduce the heat to medium, and cook for 3-5 minutes, just till vegetables are crisp-tender.
Finish and serve
Remove cover, increase heat to medium-high and gently stir in fish and eggs. Stir in any greens you are adding (spinach, green onions, etc.). Stir gently for another minute or until any excess moisture is gone and add salt to taste if needed. Serve immediately.