Is Tai, red sea bream available in your country? We are making Tai-meshi, mixed rice with delicious, seasonal tai fillet. The fish is light and fluffy. Cooking the fishbones will increase the savory taste.
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| Cook Time | 30 minutes |
| Time for soaking rice in water and letting the steamed rice sit in the pot is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
1 piece Red Sea Bream with bones, substitute: red snapper 180 ml Rice 200 ml Water 1 tbsp Sake 1/3-1/2 tsp Salt 1/4 tsp Soy Sauce 1 sheet Dashi Kombu Seaweed 4x5cm/1.8"x2" 5 g Ginger Root shredded
Toppings
4 Kinome Leaves young leaves of sansho pepper, substitute: mitsuba parsley or shiso leaves Toasted White Sesame Seeds
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s prepare the rice. Rinse the rice beforehand. Put the rice into a pot.
- Pour the water into it. Then, add the kombu seaweed.
- Let the rice sit for 30 minutes. This will help make tender, fluffy and delicious steamed rice.
- Meanwhile, let’s season the tai, red sea bream.
- Sprinkle the salt on both sides of the fillet. Lightly rub in the salt.
- Then, pour the sake over it. Let the fish sit for 10 minutes.
- Now, coat the grilling basket with vinegar. This will help to prevent the fillet from sticking. Turn on the burner.
- Remove the excess water from the fillet using a paper towel.
- When the basket is hot enough, place the tai in the basket with the skin side facing down.
- When the skin side is browned, flip it over.
- Lightly brown the other side.
- Turn off the burner, remove and place the tai onto a plate.
- Now, let’s cook the rice. Add the salt, sake and soy sauce, and lightly stir.
- Then, place the grilled tai into the pot and add the shredded ginger root.
- Cover and bring it to a boil on medium heat. Leave the lid slightly off so that you can see inside.
- When it begins to boil, cover completely. Reduce the heat to low and simmer for 12 minutes.
- Now, turn off the burner. Let it sit for 10 minutes, allowing the rice to cook completely.
- Now, the rice is ready. Looks super delicious!
- Remove the tai fillet and the kombu seaweed.
- Then, remove the fishbones thoroughly.
- Cut the skin into bite-size pieces and then roughly crumble the fillet.
- As for the kombu seaweed, cut it into thin strips.
- Now, place the tai and the shredded kombu into the pot again.
- Lightly toss with a rice paddle to mix the ingredients.
- Then, place the tai-meshi into a bowl. Sprinkle on the toasted white sesame seeds.
- Finally, smack the kinome leaves in your palms to increase its aroma.
Recipe Notes
Cooking the tai with the bones will help make good dashi stock, making the tai-meshi exceptionally delicious. But be careful not to leave any small bones in the fillet.
You can also use boneless tai fillet to save time.
If tai, red seabream is not available in your area, you can substitute red snapper.
Sounds good but what is a grilling basket? I looked it up and it seems to be something you use on a BBQ. Are you just using it in your kitchen? How?
The grilling basket we used in the video is for a gas burner in the kitchen, but we think it can be used outdoors as well.🔥 It has a handle so you can easily flip it over to see how the back is cooking.😊 For example, this grilling basket sold at Amazon Japan is for a gas burner only. Hope you will try the recipe soon. Thank you❣️