Recipes - Japanese

Tai Meshi (Sea Bream with Rice)
Tai-Meshi


To many Japanese, the Japanese sea bream (‘Tai’ in Japanese) is a symbol of celebration, often served only during special occasions such as a wedding or a birthday. Although served for times of pomp and circumstance, Tai-Meshi (‘Meshi’ means rice in Japanese), is surprisingly simple for such a sumptuous and wholesome dish.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

Fish

1 whole sea bream (scaled, gutted and cleaned)
2 pinches of salt (for seasoning)
1 tbsp sake (for seasoning)

Stock

kombu kelp (10x10cm) + 3 cups of water
combined with the below seasoning
1 tsp salt
2 tbsp light soy sauce
2 tbsp mirin
2 tbsp sake
1cm ginger (grated)
3 cups short-grain rice (Asian grocers will have sushi rice)

Garnish

chives (chopped)
white sesame seeds




Steps:
  1. To make the kombu dashi broth, wipe the dried kombu with a clean cloth. (*the kombu shouldn’t be washed.) Put the water in a deep pot and soak the kombu for about 30 mins. Heat it up slowly until the water comes to a boil, take out the kombu and remove the stock from the heat.
  2. To get the rice ready, rinse the rice with tap water, until the water runs clear. Then cover with water for at least 30 mins or up to 2 hrs to make the rice soft and fluffy.
  3. Score the fish on each side then sprinkle both sides with salt. Splash the sake over the fish and leave it for 10 mins.
  4. Pat dry the fish with some paper towel and put it under the grill for 3 mins per side. At this stage you do not have cook the fish completely, just sear it until it has an attractive seared colour.
  5. Using a big enough pot, pour the rice in with the kombu stock, salt, sake, soy sauce, and mirin. Stir and mix the mixture evenly. Then place the grilled fish on top. Spread the grated ginger evenly. Put the lid on and start cooking with a medium heat on the hob.
  6. As it starts to boil, reduce the heat and simmer for a further 9 mins. Then remove the pot from the heat, leaving it to stand for a further 10 mins before serving. Present the dish to the table with the fish intact, as it looks great. Then bone the fish and serve with the garnish at the table.

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Tai Meshi (Sea Bream with Rice)

Tai Meshi (Sea Bream with Rice)

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To many Japanese, the Japanese sea bream (‘Tai’ in Japanese) is a symbol of celebration, often served only during special occasions such as a wedding or a birthday. Although served for times of pomp and circumstance, Tai-Meshi (‘Meshi’ means rice in Japanese), is surprisingly simple for such a sumptuous and wholesome dish.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

Fish

1 whole sea bream (scaled, gutted and cleaned)
2 pinches of salt (for seasoning)
1 tbsp sake (for seasoning)

Stock

kombu kelp (10x10cm) + 3 cups of water
combined with the below seasoning
1 tsp salt
2 tbsp light soy sauce
2 tbsp mirin
2 tbsp sake
1cm ginger (grated)
3 cups short-grain rice (Asian grocers will have sushi rice)

Garnish

chives (chopped)
white sesame seeds

Instructions
  1. To make the kombu dashi broth, wipe the dried kombu with a clean cloth. (*the kombu shouldn’t be washed.) Put the water in a deep pot and soak the kombu for about 30 mins. Heat it up slowly until the water comes to a boil, take out the kombu and remove the stock from the heat.
  2. To get the rice ready, rinse the rice with tap water, until the water runs clear. Then cover with water for at least 30 mins or up to 2 hrs to make the rice soft and fluffy.
  3. Score the fish on each side then sprinkle both sides with salt. Splash the sake over the fish and leave it for 10 mins.
  4. Pat dry the fish with some paper towel and put it under the grill for 3 mins per side. At this stage you do not have cook the fish completely, just sear it until it has an attractive seared colour.
  5. Using a big enough pot, pour the rice in with the kombu stock, salt, sake, soy sauce, and mirin. Stir and mix the mixture evenly. Then place the grilled fish on top. Spread the grated ginger evenly. Put the lid on and start cooking with a medium heat on the hob.
  6. As it starts to boil, reduce the heat and simmer for a further 9 mins. Then remove the pot from the heat, leaving it to stand for a further 10 mins before serving. Present the dish to the table with the fish intact, as it looks great. Then bone the fish and serve with the garnish at the table.

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