Name: Nikkei Sea Bream with Yuzu & Green Jalapeño Rice
Yield: Serves 8–10
Cuisine: Japanese
Ingredients: 4 sea bream fillets, scaled and pin-boned; 4 tbsp finely chopped spring onions (scallions); 2.5 cm (1 in) piece of root ginger, peeled and cut into fine julienne strips; 4 tbsp yuzu juice; 550 ml (19 fl oz/2½ cups) dashi or water; 600 g (1 lb 5 oz/2¾ cups) short-grain white rice; 100 ml (3½ fl oz/½ cup) light soy sauce; 100 ml (3½ fl oz/½ cup) mirin; 4 tbsp extra virgin olive oil; 1 green jalapeño chilli, deseeded and finely chopped; a sprinkle of sansho pepper

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Tai gohan (sea-bream rice) is a classic of Japanese home cooking and is a dish I have always loved. It can be made in a rice cooker or in a clay pot or elegant pan to be served at the table for added wow. The fish is cooked over the rice, imparting a delicious flavour to the dish. Here I give my Nikkei interpretation, by adding a dressing of olive oil, yuzu juice and jalapeño green chillies, mixed into the rice just before serving. It’s like traditional Japan embracing the spice of South Am