Sake-Soy Fish with Pineapple

 

2 tsp. sesame oil

1 cup sushi rice

1 cup plus 1 T. broth (chicken or vegetable) or water

1 /2 to 3/4 pound fish (halibut, monkfish, orange roughy, or any other ocean fish)

2 T. soy sauce

3 T. sake

1/2 tsp. sugar

1/2 tsp. sambal oelek or garlic-chili paste

2 scallions, white and green parts, sliced into thin rings

2 cups diced fresh pineapple

1/2 red bell pepper, cored, seeded, and diced

1/2 orange bell pepper, cored, seeded, and diced

2 cups frozen green peas

 

Preheat the oven to 450°F. Wipe the inside and lid of a cast-iron Dutch oven with sesame oil. Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer. Add the fish. In a small bowl, combine the soy sauce, sake, sugar, and sambal oelek. Stir until the sugar dissolves. Spread over the fish. Sprinkle with scallions and cover with the pineapple. Follow with the bell peppers and then the peas. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.