Ingredients:

  • 1 whole Sea Bream (about 540g, cleaned)
  • 1 tsp Salt, for seasoning
  • 540 ml Uncooked White Rice (about 2 ½ cups)
  • 540 ml Jasmine Tea (brewed and cooled, about 2 ½ cups)
  • 1 tbsp Sake
  • 1 tsp Kombu-based Dashi Stock Granules
  • 1 tsp Salt
  • 1 Green Onion, finely chopped (or scallion)

Instructions:

  1. Clean the sea bream by removing gills, scales, and guts. Rinse well and pat dry with paper towels. Make several slits on both sides of the fish for even cooking.
  2. Generously salt both sides of the fish, including the slits and inside the cavity. Allow it to rest for 20-30 minutes, then wipe any moisture with paper towels. Lightly salt the surface of the fish before grilling.
  3. Rinse the white rice thoroughly under running water and soak in water for 30 minutes. Drain well using a sieve. Brew the jasmine tea according to package instructions and let it cool.
  4. In the earthenware pot, combine soaked rice, cooled jasmine tea, dashi stock granules, sake, and salt. Mix well. Place the grilled sea bream on top of the rice mixture.
  5. Start cooking over high heat with the lid off. Once it comes to a boil, reduce the heat to low and cover with the lid. Cook for 15 minutes, then turn off the heat and let it steam with the lid on for another 15 minutes.
  6. After steaming, carefully remove the grilled sea bream, remove the head and bones, and shred the flesh back into the pot. Mix the fish with the rice and finish by sprinkling with chopped green onion before serving.