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Rice Cooked with Perch

March 12, 2012

Rice Cooked with Perch

I love to cook rice and fish together in the same pot; the fish adds wonderful flavor to rice. I added other seasonings to the cooking water of the rice this time, such as salt and sake, to add even more flavor. If you’re familiar with Japanese food, I’m sure you’ve noticed that sake is used quite a lot, especially in fish dishes. It adds a subtle and refined flavor to fish. You can substitute a dry white wine if you don’t have sake.

Steaming fish is easy and it also makes it nutritious and low in fat. I used perch, which has a delicate flavor and a firm, yet flaky texture when cooked. You could substitute perch with cod or sea bass.  This dish would be good for lunch or a light dinner served with slightly sweet red coleslaw or beets.

Perch Close up

Rice Cooked with Perch

Serves 2-3

½ pound perch fish fillet

½ teaspoon salt

For the rice

1 ½ cups Japanese white rice

1 ½ cups water

1 tablespoon sake (rice wine)

1 teaspoon mirin (sweet wine)

1 teaspoon soy sauce

½ teaspoon salt

2 x 3 inch piece of kombu seaweed (dried kelp)

Lemon slices for serving

1. Rinse fish with fresh water and pat dry. Sprinkle ½ teaspoon salt all over the fish.

2. Rinse the rice in several changes of water; drain in a colander for 10 minutes. Put the drained rice and 1 ½ cups of water in a shallow pan with a lid. Add the sake, mirin, soy sauce, salt and stir it into the rice. Place the piece of kombu on top of the rice and the fish on top of the kombu. Bring the rice and fish to a gentle boil with the pan partially covered, about 5 minutes. Turn down the heat to low and steam the rice and fish, covered, for 20 minutes. Turn off the heat and let the rice rest, covered, for 10 more minutes. Remove the cover and serve the rice with the fish on top. Serve with slices of lemon.

Perch fish

Season the perch with a little salt.

Add seasoning to cooking water

Sake, salt, soy sauce, mirin is added to the cooking water of the rice.

Rice kombu fish 

Place a piece of kombu seaweed between the fish and rice for extra flavor.

Rice with perch


From → Fish, Recipes, Rice

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