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Steamed Sea Bream with Doubanjiang (Chili Bean Sauce)
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Source: https://tiger-corporation-us.com/steamed-sea-bream-doubanjiang-recipe/
| 2 cups (supplied measuring cup) | white rice |
| 2 slices | sea breams |
| 1/2 oz | white leeks, (shredded) |
| 1/3 cup | lotus roots, (sliced and cut into half moon) |
| 1/8 cup | carrots, (shredded) |
| 1 tbsp | ginger, (shredded) |
| 1 | garlic clove, (sliced) |
| 1/2 | red chili pepper, (diagonally sliced) |
| Sauce | |
| 1 tbsp | doubanjiang, (chili bean sauce) |
| 1 tsp | soy sauce, (dark if available) |
| 1/2 tbsp | cooking sake |
| 1 tsp | sesame oil |
| dash | salt |
| pepper powder | |
Place the sea bream pieces on the tacook cooking plate. Scatter the white leeks, lotus roots, carrots, ginger, garlic and red chili pepper over the sea bream.
Pour well-mixed sauce evenly over the ingredients.
Put the washed rice and water in the inner pan and set in the rice cooker.
Set the tacook cooking plate in the inner pan. Select the [Plain/Synchro-Cooking] menu and press the [Start] key.
When cooking is completed, place on the serving plate.
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