Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets

Name: Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets
Yield: 3 servings
Cuisine: American
Ingredients: 1 whole fish Sea bream; 1 tbsp Sake; 1 Kombu for dashi stock; 1 tbsp Soy sauce; 1 dash Salt

cookpad.japan @cookpad_jp

The sea bream my husband caught was just the right size to fit in the rice cooker, so I made this.

If you cook the rice and the fish with the bones intact, it'll flavor the rice. If you wash the blood carefully, it won't smell fishy. Don't use the timer function - the long you leave the fish soaking in the rice water, the bitter it'll become. Pour hot green tea over rice to make sea bream ochazuke - delicious! (Tea tastes better than dashi stock). Recipe by pekohime

The sea bream my husband caught was just the right size to fit in the rice cooker, so I made this.

cookpad.japan @cookpad_jp

The sea bream my husband caught was just the right size to fit in the rice cooker, so I made this.

Saved

Ingredients

3 servings

1whole fish Sea bream
1 tbspSake
1Kombu for dashi stock
1 tbspSoy sauce
1 dashSalt

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Steps

1

De-scale the fish, remove the innards, and wash off the blood. Wash 3 rice cups full of rice and drain in a sieve 30 minutes before cooking. Salt the fish and leave for about 30 minutes. Grill until singed on both sides.
2

Set the rinsed and drained rice in the rice cooker. Add sake, soy sauce, and water to the 3 cup mark. Add a little salt, mix, and lay the kombu on top. Lay the fish on top and cook (whatever you do, do not use the timer function).
3

When the rice is cooked, leave it to rest and steam for 10 minutes or so, and take out the fish and the kombu. De-bone the fish, flake and put it back in the rice cooker. Mix in with the rice.