Sea Bream Rice
Whole fish is cooked with the rice
Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)
- 1 (about 1 pound/ 450 g) whole sea bream (also called “tai snapper”), cleaned
- 1 1/2 teaspoons salt
- 1/2 tablespoon olive oil
- 2 rice-cups (360 ml) short grain rice, rinsed and drained
- 1 1/4 cups (300 ml) dashi stock
- 2 tablespoons sake
- 1 tablespoon light-color soy sauce ("usukuchi shoyu")
- 1/4 teaspoon salt
- some mitsuba herb, chopped
- a knob ginger, sliced into needle-thin
- some sansho pepper powder
- Season all sides including the cavity of the fish with 1 1/2 teaspoons salt. Set aside for 20-30 minutes.
- Pat-dry the fish with paper towel. Make 3 slight incisions on each side of the fish crosswise with a knife.
- Drizzle the olive oil and rub on both sides of the fish. Wrap the tail with a piece of aluminum foil. Broil both sides until the skin is lightly browned (about 2 minutes each side). Remove foil from the tail.
- Meanwhile, in "Kamado-san", combine the rice, dashi stock, sake, soy sauce, and salt. Let the rice soak in liquid for 20 minutes.
- Pat-dry the fish to remove excess oil and carefully lay it over the rice. If the fish doesn’t fit, bend the tail upward.
- Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes or until 2-3 minutes after the steam starts puffing from the top lid.
- Turn off the heat and let it stand for 20 minutes.
- Carefully remove the fish and transfer to a plate. Remove the head and bones from the fish and discard. (But you can eat the collagen-rich eye balls, like me!)
- Transfer the fish back to "Kamado-san" and gently fluff with the rice with a rice paddle. Garnish with some ginger and mitsuba. Serve into individual bowls and sprinkle some sansho pepper (if you like) to enjoy.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml