- 2 1/2 cups Japanese-style glutinous rice
- 4 slices fresh ginger
- 1 bunch cilantro
- 4 cloves garlic, unpeeled and smashed
- 8 links Chinese sausage
- 1/3 cup duck fat, lard or neutral-flavored oil (such as rice bran)
- 1/4 pound salted ling cod or dried shrimp
- 1/2 pound king trumpet (also known as royal trumpet) mushrooms, sliced
- 1 cup scallions, sliced
- Salt and pepper, to taste
- 3 tablespoons sesame seeds, toasted
- 1 bunch basil, preferably Thai
Wash the rice in several changes of water and soak for at least 5 hours or overnight.
In a wok or other pot, boil some water over high heat with the ginger slices, a handful of cilantro stems, and garlic. Line a bamboo (or other) steamer with moistened cheesecloth and put in the drained rice. Assemble the steamer over the pot of water.
Cover and steam the rice for about 30 minutes or so, occasionally sprinkling the rice with some water and stirring (it will get sticky). When the rice is getting close to done, put the whole sausages on top of the rice and continue to steam until the rice is tender.
Slice the cooked sausages and set aside. Place a wok over high heat, add half of the duck fat, and brown the cod on both sides (it doesn’t have to be cooked through). Set the cod and the remaining juices in the pan aside.
Heat the wok up again over high heat, add the rest of the fat, and stir-fry the mushrooms for 1 minute. Add the sausages and scallions and stir-fry for another minute. Break up the fish a bit and add it to the pan along with the rice. Season with salt and pepper and continue to cook for a few minutes. Pour the rice out of the pan and allow to cool. Check for seasoning (it should be well-seasoned) and stuff the turkey.
When you serve the stuffing, sprinkle it with the sesame seeds, generous sprigs of cilantro, and basil.