serves
6
prep
30 minutes
cook
25 minutes
difficulty
Easy
serves
6
people
preparation
30
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
The Long or the Short of It: Noodles or Rice
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g good-quality sushi rice
- 3 garlic cloves, finely chopped
- 1 eschallot, finely chopped
- 2 tbsp sesame oil
- 500 g live pot-ready mussels, debearded
- 500 g clams, purged
- 15 cm x 5 cm piece kombu
- 1 tbsp Korean soy sauce
- 4 large scallops, sliced
- 150 g sardine fillets
- 10 Pacific oysters, shucked
- 40 g cultured butter, unsalted
- 1 tray uni
- 60 g ocean trout roe
For the sauce
- ⅓ cup (80 ml) Korean soy sauce
- 2 garlic cloves, finely chopped
- 3 spring onions, finely chopped
- 1 eschallot, finely chopped
- 1 tbsp (20 ml) sesame oil
- 1 tbsp toasted sesame seeds
- 1 tbsp fine Korean chilli flakes (gochugaru)
Resting time: 15 minutes
Instructions
- To make the sauce, combine the ingredients in a medium bowl, mix well to combine and set aside.
- Wash the rice 2-3 times under running water, then soak for 30 minutes before cooking. Drain well in a fine mesh sieve and set aside.
- Bring a large saucepan of water to boil on the stove. Once boiling, lightly blanch the mussels and clams in the hot water, until their shells just open, then use a slotted spoon to remove to a large bowl and reserve for later.
- Heat a second, heavy-based saucepan over low heat and add the garlic, eschallots and sesame oil and cook, stirring for 1-2 minutes, until softened. Stir through the drained rice. Add enough blanching liquid from the first saucepan to cook the rice (90% water to rice ratio) pan. Stir through the kombu and soy sauce. Increase the heat to high until the water comes to the boil, then reduce the heat to medium-low, cover and cook for 15-20 minutes.
- While the rice is cooking, pick the mussel and clam meat from their shells. Discard the shells.
- Just before serving, in a large frying pan, sear the scallops on one side, then the sardine fillets, skin-side down, until 50 % cooked. Sear only one side, then remove to a plate. Remove the oysters from their shell and quickly warm in the same pan.
- When the rice is 90% cooked, uncover and top with butter, then place the scallops, fish (raw-side down), mussels, clams and oysters and cook, covered for a further 3-5 minutes, or until the seafood is just cooked. Remove from the heat and allow the pot to stand, covered, for 15 minutes.
- To serve, uncover the rice, top with the uni and trout roe and serve with the prepared sauce on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Long or the Short of It: Noodles or Rice
