Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, taimeshi - sea bream rice in an earthenware pot. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Great recipe for Taimeshi - Sea Bream Rice in an Earthenware Pot. 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.
Taimeshi - Sea Bream Rice in an Earthenware Pot is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Taimeshi - Sea Bream Rice in an Earthenware Pot is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have taimeshi - sea bream rice in an earthenware pot using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Taimeshi - Sea Bream Rice in an Earthenware Pot:
- Prepare 1 fish Sea Bream
- Take 540 ml Uncooked white rice
- Get 540 ml Jasmine tea
- Prepare 1 tbsp Sake
- Take 1 tsp Kombu based dashi stock granules
- Prepare 1 tsp Salt
- Prepare 1 Green onion or scallion
Taimeshi is a typical menu for celebration. It looks luxury and it is luxury in fact because it cooks a whole sea bream. Turn on the heat with high heat. Is Tai, red sea bream available in your country?
Instructions 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.
We are making Tai-meshi, mixed rice with delicious, seasonal tai fillet. The fish is light and fluffy. Cooking the fishbones will increase the savory taste. Uwajima Taimeshi is a pickled local dish featuring a special sauce with egg, sea bream sashimi, and Japanese condiments. Sprinkle salt to sea bream fillet to remove excess moisture and smell of fish.
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