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

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