Clay Pot Seafood Rice

Recipe Ingredients

1/3 cup	78ml	Ketchup
2 tablespoons	30ml	Soy sauce
1/2 teaspoon	2.5ml	Sesame oil
		For The Dish
2 cups	474ml	Chicken stock
		= (or canned chicken broth)
2 teaspoons	10ml	Vegetable oil
1/2 cup	31g / 1.1oz	Minced green onion
1/4 cup	4g / 0.1oz	Minced cilantro
1 tablespoon	15ml	Minced ginger
2 teaspoons	10ml	Minced garlic
1		Chinese sausage - (abt 2 oz) - thinly sliced
1 cup	160g / 5.6oz	Uncooked long-grain rice
3		Raw medium shrimp - shelled, deveined,
		And tails left intact
3		Hard-shell clams or 3 mussels
6 oz	170g	Firm white fish fillets - cut thin pieces
		= (such as seabass or halibut)
1/4 cup	59ml	Pitted Chinese or oil-cured olives

Recipe Instructions

In a small bowl, combine the ketchup, soy sauce and sesame oil, mix well. Set aside.

For the Dish: In a small saucepan, over high heat bring the stock to a boil, reduce heat to low; keep warm.

Heat a 2-quart clay pot or heat-proof dish over medium-high heat until hot. Pour in the oil, swirl to coat the bottom of the pot and add the green onion, cilantro, ginger, garlic and sausage. Stir-fry the sausage until it begins to render its fat, about 30 seconds. Add the rice and stock; stir well. Cover the pot and reduce the heat to medium. Cook, without stirring, until liquid is absorbed and the rice is tender, about 15 minutes.

Scatter the seafood and olives over the top of the rice, pour the sauce over the seafood. Replace the lid and cook until the fish fillets are cooked through and the clam or mussel shells are open, about 8 minutes, discard any shells that do not open.

Increase the heat to high and cook until the rice forms a crust along the bottom and sides of the pot, about 3 minutes. Serve directly from the clay pot.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Technique Show 9: - Rice) - from the TV FOOD NETWORK CANADA

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