 Sea Bream Rice
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| Ingredients | Serves 4 |
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| Sea Bream Salt |
80g 2 pinches |
| Rice Stock Salt Japanese sake Light-colored soy sauce Mirin |
2 cups 480cc 1/2 teaspoon 1 tablespoon 1 tablespoon 1 tablespoon |
| Ginger root Stone parsley |
10g 8g |
| P | Cut the ginger root into very fine strips. Cut the stone parsley into 1.5cm-long pieces. |
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| Q | Sprinkle the sea bream with the salt and let it stand for a while. Then, dry the surface. Grill just one side of the fish. (Do not cook thoroughly.) |
| R | Rinse the rice, drain and let it stand for 30 minutes. Combine the rice with the stock and seasonings. Place the fish over the rice and cook in the same way as you cook plain rice. |
| S | When the rice is done, add the ginger and stone parsley, and mix lightly. |
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