Steamed Fish in Clay Pot

Name: Steamed Fish in Clay Pot
Ingredients: 3½ cups fish stock, dashi, low-sodium chicken broth, or water; 1½ cups black rice; ¾ cup dry white wine; 2 6-inch-long pieces dried ashwagandha root or 2 teaspoons Ashwagandha powder (or the equivalent of 4 servings); 1 3x3-inch piece kombu; 2 bay leaves; 2 tablespoons dried hijiki or arame seaweed; Kosher salt; 2 6–8-ounce black bass or red snapper fillets; 5 ounces trumpet or shiitake mushrooms, halved, sliced if large; 2 cups pea shoots; 2 red radishes, finely grated; 2 tablespoons finely sliced mint leaves