Hello everyone! Today, I’m excited to share with you an amazing recipe that will take your taste buds on a trip to China. Our Chinese swordfish rice recipe is a delicious and nutritious dish that is perfect for any occasion. This dish is made with succulent swordfish, fragrant jasmine rice, and a blend of aromatic Chinese spices that will transport you to the bustling streets of Beijing. Whether you’re a seasoned chef or a novice cook, this recipe is easy to follow and guaranteed to impress. So, let’s get cooking! We’ve made this chinese swordfish rice recipe easy to follow 👨🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.
- 2 cups of long grain rice
- 2 swordfish steaks, cut into 1-inch pieces
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 cup of frozen peas
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped cilantro
- Rinse 2 cups of long grain rice in cold water until the water runs clear. Drain and set aside.
- Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat.
- Add 1 chopped onion and 3 minced cloves of garlic, stirring for 1 minute.
- Add 2 pieces of swordfish steak cut into 1-inch pieces, stirring for 3 minutes or until lightly browned.
- Add 1 sliced red bell pepper and 1 cup of frozen peas, stir-frying for 2 minutes.
- Add the rice, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and 1/2 teaspoon of black pepper. Stir-fry for 3 minutes.
- Add 4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water is absorbed.
- Add 1/4 cup of chopped cilantro and mix well.
- Serve hot and enjoy!
How long does chinese swordfish rice last in the fridge?
Chinese swordfish rice can be stored in the fridge for up to four days after cooking. It is important to store it in an airtight container to prevent the growth of bacteria and to help keep it fresh for as long as possible. Make sure to let it cool down to room temperature before storing it in the fridge. When reheating, be sure to heat it thoroughly to an internal temperature of 165°F to kill any bacteria that may have grown while in the fridge. The quality of the rice may deteriorate over time, so it is best to consume it within the first two to three days for optimal taste and texture.
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Low calorie chinese swordfish rice recipe substitutions
To make this Chinese swordfish rice recipe lower in calories, there are several substitutions that can be made. Firstly, you can reduce the oil used to stir-fry the onion, garlic, and swordfish by half or use a low-calorie cooking spray instead. Secondly, you can replace the swordfish with a lower-calorie fish such as cod or tilapia. Thirdly, you can skip the sugar or replace it with a sugar substitute such as stevia. Fourthly, you can reduce the amount of rice used or replace it with brown rice or cauliflower rice to lower the calorie count. Lastly, you can increase the amount of vegetables used such as adding carrots, broccoli, or celery to add more fiber and bulk. By making these substitutions, you can significantly reduce the calorie count of this delicious Chinese swordfish rice recipe without compromising on flavor.
What to serve with a chinese swordfish rice?
Chinese swordfish rice is a delicious and filling dish that can be complemented with a variety of side dishes. Some popular options include steamed vegetables like broccoli or bok choy, stir-fried mushrooms, or a simple salad with a light vinaigrette. For a heartier meal, you can also serve it with steamed or fried dumplings, or a side of soup such as egg drop or hot and sour. Additionally, a refreshing beverage such as iced green tea or a light beer can help balance out the flavors and enhance the overall dining experience.
Whats the best sauce for a chinese swordfish rice?
Chinese swordfish rice is a flavorful and delicious dish that is typically made with stir-fried rice and large pieces of grilled or fried swordfish. To enhance the already bold flavors of this dish, the perfect sauce to use is a simple sweet and sour sauce made with sugar, vinegar, soy sauce, ketchup, garlic, and a pinch of cornstarch to thicken it up. This sauce perfectly complements the tender swordfish and blends well with the combination of rice, vegetables, and added spices. The sweet and sour sauce can be made in advance and stored in the fridge until ready to use, making it a quick and easy addition to any Chinese swordfish rice recipe.
Chinese swordfish rice health benefits
Unfortunately, swordfish has been classified as a vulnerable species and there are concerns around overfishing. As a result, it is recommended that we consume swordfish in moderation or avoid it altogether to help protect the species. Therefore, I would recommend a different recipe that is healthier and more sustainable. A stir fry with vegetables such as broccoli, bell peppers, onions, and snap peas, along with a lean protein such as chicken or tofu, and brown rice would be a good option. This recipe provides a balanced meal with a good mix of vegetables, protein, and complex carbohydrates from the brown rice. Plus, it can be easily seasoned with Chinese spices and sauces to provide a delicious flavor.
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