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