How to Make One Pot Sea Bream Rice

You get a fantastic flavour from the sea bream bones.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Serves 2-3

Ingredients

Fresh sea bream 1
Rice 2 gou (300g)
Soy sauce 3 tbsp
Mirin 3 tbsp
Sake 3 tbsp
Water (for the rice) as required
Sesame oil 1 tsp

Method

1
Cut off the head of the sea bream. Slice 2 fillets from the fish and keep the central bone 'fillet'.
2
Wash the rice and put into a rice cooker. Add the sake, soy sauce and mirin (for a lighter taste, use 2 tbsp each).
3
Add the usual amount of water less a small amount as the sea bream will release its own liquid.
4
Keep Step 3 aside for 30-60 minutes in summer and 2 hours in winter.
5
Put the sesame oil in a frying pan and put the three sea bream fillets in skin side down on medium heat.
6
Press the fillets slightly to prevent them curling up. Fry for 2 minutes then turn over for another 2 minutes.
7
The sea bream is now half cooked, it will finish cooking in the rice. This will create the flavour of the fish without the strong smells.
8
Place the central bone 'fillet' on top of the rice, then the other two fillets. Cook the rice as usual.
9
Once cooked, leave to steam cook for a while. Remove the central bone 'fillet' before serving. You can cook the rice in a pan if you don't have a rice cooker.

Tips & Note

Fishmonger's Tips:
●You can ask your fishmonger to make the three fillets for you, just ask "Could you fillet it (them), please? I'd like to keep the bone section.".
●Steam cooking with the central bone really gives a full flavour to the rice. It's also easy to eat as you can throw away the whole bone section.

How to Make One Pot Sea Bream Rice

You get a fantastic flavour from the sea bream bones.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Serves 2-3

Ingredients

Fresh sea bream 1
Rice 2 gou (300g)
Soy sauce 3 tbsp
Mirin 3 tbsp
Sake 3 tbsp
Water (for the rice) as required
Sesame oil 1 tsp

How to Make One Pot Sea Bream Rice

Recipe ID :312 Posted on 17 APR 2015

Serves 2-3

views 804
printed 131

saved 2

You get a fantastic flavour from the sea bream bones.

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Ingredients

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1
2 gou (300g)
3 tbsp
3 tbsp
3 tbsp
as required
1 tsp

Method

1
Cut off the head of the sea bream. Slice 2 fillets from the fish and keep the central bone 'fillet'.
2
Wash the rice and put into a rice cooker. Add the sake, soy sauce and mirin (for a lighter taste, use 2 tbsp each).
3
Add the usual amount of water less a small amount as the sea bream will release its own liquid.
4
Keep Step 3 aside for 30-60 minutes in summer and 2 hours in winter.
5
Put the sesame oil in a frying pan and put the three sea bream fillets in skin side down on medium heat.
6
Press the fillets slightly to prevent them curling up. Fry for 2 minutes then turn over for another 2 minutes.
7
The sea bream is now half cooked, it will finish cooking in the rice. This will create the flavour of the fish without the strong smells.
8
Place the central bone 'fillet' on top of the rice, then the other two fillets. Cook the rice as usual.
9
Once cooked, leave to steam cook for a while. Remove the central bone 'fillet' before serving. You can cook the rice in a pan if you don't have a rice cooker.

Tips & Note

Fishmonger's Tips:
●You can ask your fishmonger to make the three fillets for you, just ask "Could you fillet it (them), please? I'd like to keep the bone section.".
●Steam cooking with the central bone really gives a full flavour to the rice. It's also easy to eat as you can throw away the whole bone section.

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Purihirunesan
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This dish is both tasty and nutritious.
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