Fish with Hong Kong Sauce

• 2 teaspoons sesame oil
• 1/4 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup white rice
• 1 to 1 1/2 teaspoons Asian chili paste
• 1/2 to 3/4 pound fish fillets or steaks
• Sea salt and freshly ground black pepper
• 1 tablespoon white wine or sherry
• 3 tablespoons ketchup, preferably organic
• 1 tablespoon minced fresh ginger, or 1/4 teaspoon ground
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• cups fresh or frozen cut green beans
• 10 to 15 asparagus stalks, trimmed and cut into thirds
• 3/4 cup shredded red cabbage

1. Preheat the oven to 450F.
2. Use a paper towel to wipe the inside and lid of a cast-iron Dutch oven with the sesame oil.
3. Spread the onion and garlic in the pot.
4. Add the rice to the pot with 1 cup plus 1 tablespoon water and 1/2 teaspoon of the chili paste.
5. Stir to make an even layer of the rice.
6. Place the fish on top, skin side down.
7. Lightly season with salt and pepper and add the wine.
8. In a small bowl, mix the ketchup, ginger, about 1/2 teaspoon salt, the sugar, cornstarch, 1/2 to 1 teaspoon chili paste, and 3 tablespoons warm water.
9. Whisk well to dissolve all of the ingredients, especially the cornstarch.
10. Layer the green beans and asparagus over the fish.
11. Drizzle half of the ketchup mixture evenly over the top.
12. Cover with the cabbage and pour the rest of the ketchup mixture over all.
13. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
14. Serve immediately unless the rice is still crunchy.
15. If this is the case, remove the pot from the oven and let it sit with the lid tightly closed for an additional 5 minutes to allow the steam to penetrate the grains.
16. Fluff the rice with a fork before serving.
17. Calories: 530
18. Protein: 22g
19. Carbohydrates: 93g
20. Fat: 9g
21. Cholesterol: 19mg
22. Sodium: 211mg
23. Fiber: 6g

sesame oil, onion, garlic, white rice, asian chili paste, fish, salt, white wine, ketchup, fresh ginger, sugar, cornstarch, green beans, stalks, shredded red cabbage

Taken from www.epicurious.com/recipes/food/views/fish-with-hong-kong-sauce-378771 (may not work)