Recipe of Speedy Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets
Hello everybody, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Homemade Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can have Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets using 5 ingredients and 3 steps. Here is how you can achieve that.
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
Ingredients and spices that need to be Prepare to make Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets:
- 1 whole fish Sea bream
- 1 tbsp Sake
- 1 Kombu for dashi stock
- 1 tbsp Soy sauce
- 1 dash Salt
Instructions to make Sea Bream Rice in a Rice Cooker ♪ A Whole Fish or Filets
- 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.
- 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).
- 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.
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