Gingery fish and rice from Ottolenghi Comfort (page 191) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sake for Shaoxing wine.

  • eliza on January 31, 2026

    This was really delicious and easy. I changed many things so I’m not rating it. I didn’t make the chile sauce (which I’m sure would be fantastic) but instead used gochugaru. My fish was sustainable haddock, and I used some red onion for the green onion. I also subbed basmati rice for the jasmine rice. I cooked it a bit less and added fish early, and next time I would go even earlier, say 10 minutes instead of 15. As they say in the headnote making the sauces ahead turns it into an easy meal. Will def repeat.

  • Detheria on February 10, 2025

    Such excellent flavours in this! The chilli sauce alongside is excellent. The recipe says its more than you need but I found we used it all.

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