Rice with tinned fish and dill from The Chinese Way: Classic Techniques, Fresh Flavors (page 59) by Betty Liu

  • lemons
  • tinned sardines in olive oil
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute tinned mackerel for tinned sardines; and shiso leaves, Chinese celery leaves, or fennel fronds for dill.

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Notes about this recipe

  • Eat Your Books

    Can substitute tinned mackerel for tinned sardines; and shiso leaves, Chinese celery leaves, or fennel fronds for dill.

  • Potawatomus on March 13, 2026

    This was simple and delicious.

  • krista_jo on March 05, 2025

    This is quite subtle for a main dish and not subtle enough for a side - I feel like it needs a vegetable to elevate it to one-dish meal status. Peas, maybe? I made it on the stovetop but next time I will just use the rice cooker as the jasmine rice got a bit mushy (without getting very crispy on the bottom).

  • djnielsen64 on February 28, 2025

    Great quick and easy rice cooker meal using tinned fish! I didn’t have fresh dill so used scallions and parsley instead.

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