Tai Meshi – Sea Bream Recipe with Delicious Rice

2nd January 2016
a japanese sea bream dish called tai meshi

 

So it is getting cold and I’m feeling like I need some comfort food to enjoy my cosy evenings in. So I have created a one pot wonder that will let you do just that! Here is a wonderful sea bream recipe to warm you up, it is highly addictive, so be warned!  Tai Meshi (sea bream with rice) is today’s wholesome dish that I absolutely love cooking and eating. Especially, as it’s simple and very little fuss to make but also filled with flavour to be enjoyed as a main or starter.

Sea Bream is much loved in Japan as it is a symbol of celebration (Tai in Japanese), you will always find sea bream at special occasions like weddings. To congratulate someone you would say ‘Medetai’, it doesn’t translate well into English but when I think of Sea Bream it makes me so happy and I think of all the festive times. This dish is a perfect accompaniment for you to enjoy, particularly when you have little time to spend cooking but fancy a treat.

As we all know, fish is so good for us with its high omega three content. However, sea bream has added qualities, which is why I love to cook with it. Not only is it a sustainable fish, it also lowers cholesterol and blood pressure; this is definitely a fish to experiment with! Personally I use the whole fish in this dish, as I feel the bones add a huge amount of flavour. I understand people might be squeamish though, so if you are one of those people I would suggest just using fillets.

Okay so now it’s your turn to enjoy cooking this festive dish!

cooking the sea bream for the tai meshi

Sea Bream Rice – Tai Meshi
Serves: 4
 
Ingredients:
1 whole sea bream (scaled and cleaned)
Two pinches of salt
1tbs Sake
3 cups Japanese Rice
10cm x 10 cm Kombu (Dried Kelp) + 3 cups of water
1tsp Salt
2tbs Sake
2tbs Soy sauce (light)
2tbs Mirin
1cm grated ginger
 
Garnish :
Chopped Chives
White sesame seeds
 

Method:

To make the kombu dashi, 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 minutes.

Heat it up slowly until the water comes to a boil, take out the kombu and remove the stock from the heat.

Rinse the rice with tap water, until the water runs clear. Then cover with water for at least 30 minutes, I prefer for two hours. This will make the rice soft and fluffy. Score the fish on each side then sprinkle both sides with salt. Splash the sake over the fish and leave it for 10 minutes.

Pat dry the fish with some paper towel and put it under the grill for 3 minutes per side. At this stage you do not have cook the fish completely, just until it has an attractive seared colouring.Using a big enough pot, pour the rice in with the stock, salt, sake, soy sauce and mirin. Stir and mix the mixture evenly. Then place the grilled fish on top. Put the lid on and start cooking with a medium heat on the hob.

As it starts to boil, reduce the heat and simmer for a further 9 minutes. Then remove the pot from the heat, leaving it to stand for a further 10 minutes 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.

I hope you enjoy it as much as I do.


Give someone you love a Japanese Cookery gift voucher, available for classes throughout the year: Japanese Cooking Class Gift Vouchers

Have a look at my new class list for 2016: Japanese Cooking Classes 2016 Spring Schedule

Calling all Soho House Members – I’ll be teaching a special sushi class at Soho Farmhouse on the 21st of January 2016 – More details on House Seven

Other News: My classes featured in this Guardian article in late December a great selection of foodie courses to try: Top Foodie Courses – Guardian Article