How to Make Favorite Taimeshi - Sea Bream Rice in an Earthenware Pot
Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to prepare a special dish, Easiest Way to Make Super Quick Homemade Taimeshi - Sea Bream Rice in an Earthenware Pot. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Taimeshi - Sea Bream Rice in an Earthenware Pot, 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 Taimeshi - Sea Bream Rice in an Earthenware Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few ingredients. You can cook Taimeshi - Sea Bream Rice in an Earthenware Pot using 7 ingredients and 7 steps. Here is how you cook that.
Whenever I find a sea bream that's the right size, I make this rice dish. When I cooked it using jasmine tea, it was delicious. So ever since then I've been making this with jasmine tea. By washing the sea bream and leaving it for a while after salting it, a lot of the fishiness will come out, so wipe it off well. This dish is flavored very simply, but it's delicious and won't start smelling fishy even when it has cooled. If there are any leftovers, you can pour hot dashi stock over it and enjoy it as sea bream chazuke (rice with tea). Hoji tea or Oolong tea should be delicious too. Recipe by Nijimamu
Ingredients and spices that need to be Make ready to make Taimeshi - Sea Bream Rice in an Earthenware Pot:
- 1 fish Sea Bream
- 540 ml Uncooked white rice
- 540 ml Jasmine tea
- 1 tbsp Sake
- 1 tsp Kombu based dashi stock granules
- 1 tsp Salt
- 1 Green onion or scallion
Instructions to make to make Taimeshi - Sea Bream Rice in an Earthenware Pot
- Take the gills, scales and guts off the fish. Rinse it well, and pat dry with paper towels. Make several slits on both sides of the fish.
- Salt both sides of the fish well (including the slits you made and inside the fish too). Leave for 20 to 30 minutes, then wipe any moisture that has come out of the fish with paper towels.
- Salt the surface of the fish only very lightly. The back fin and tail burn easily, so cover with salt, then grill the fish.
- While you are pre-treating and grilling the fish, rinse the rice and leave it to soak in water for 30 minutes or so. Drain into a sieve. Brew the jasmine tea, and let cool.
- Put the rice, jasmine tea, konbu dashi stock granules, sake and salt in an earthenware pot and mix. Place the grilled sea bream on top.
- Start cooking over high heat with the lid off. When the pot comes to a boil, turn the heat down to a very low setting, put the lid on and cook for 15 minutes. Turn the heat off and leave to steam with the lid on for another 15 minutes. Don't open the lid until the steaming period is up!
- Once the steaming time is up, take the sea bream out, remove the head and bones etc., and put the meat of the fish back into the pot and mix it in with the rice. Sprinkle with chopped green onion and serve.
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