Steamed Fish in Clay Pot

Name: Steamed Fish in Clay Pot
Yield: 4 servings
Ingredients: 3½ cups fish stock, dashi, low-sodium chicken broth, or water; 1½ cups black rice; ¾ cup dry white wine; 2 6-inch-long pieces dried ashwagandha root or 2 teaspoons Ashwagandha powder (or the equivalent of 4 servings); 1 3x3-inch piece kombu; 2 bay leaves; 2 tablespoons dried hijiki or arame seaweed; Kosher salt; 2 6–8-ounce black bass or red snapper fillets; 5 ounces trumpet or shiitake mushrooms, halved, sliced if large; 2 cups pea shoots; 2 red radishes, finely grated; 2 tablespoons finely sliced mint leaves

By Angela Dimayuga

May 8, 2017

Image may contain Plant Bowl Food Dish and Meal

Photo by Laura Murray

Angela Dimayuga of Mission Chinese Food in San Francisco likes using whole dried ashwagandha root in this clay pot dinner. It looks super cool but can be tricky to find. If that’s the case, she also recommends using Sun Potion’s dried water-extracted ashwagandha powder.

Recipe notes