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Chef Luiz Hara Shares Nikkei Seabream Rice With Yuzu And Green Jalapeño Dressing Recipe
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Chef Luiz Hara Shares Nikkei Seabream Rice With Yuzu And Green Jalapeño Dressing Recipe

Picture of Luiz Hara
Updated: 25 November 2016
Luiz Hara: Le Cordon Bleu trained chef, Supper Club Host, previous investment banker. The ItalianJapaneseBrazilian chef’s recipes combine many different influences, which reflect his own multicultural background. From his cookbook Nikkei Cuisine – Japanese Food the South American Way, Hara shared with us his recipe for Nikkei Seabream Rice with Yuzu and Green Jalapeño Dressing.

Nikkei Sea Bream with Yuzu & Green Jalapeño Rice

Cooked in a Clay Pot

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 America.

Serves 8–10

600g (1lb 5oz/2 ¾ cups) short-grain white rice

550ml (19fl oz/2 ½ cups) dashi or water

100ml (3.fl oz/ ½ cup) mirin

100ml (3.fl oz/ ½ cup) light soy sauce

2.5cm (1in) piece of root ginger, peeled and cut into fine julienne strips

4 sea bream fillets, scaled and pin-boned

a sprinkle of sansho pepper

For the yuzu & green jalapeño dressing:

1 green jalapeño chilli, deseeded and finely chopped

4 tbsp finely chopped spring onions (scallions)

4 tbsp yuzu juice

4 tbsp extra virgin olive oil

Wash the rice in a bowl with plenty of fresh water using a circular motion with your hand.

Drain the water and repeat this rinsing three or four times until the water runs clear. Let the rice drain in a colander for at least 15 minutes.

Meanwhile, prepare the soaking and cooking broth. Combine the dashi or water, mirin and light soy sauce and set aside. Soak the drained rice in the cooking broth in a clay pot or a rice cooker (see below) for 30 minutes.

Rice cooker method: After the soaking and before cooking, scatter half of the ginger strips over the rice, lay the sea bream fillets on top and turn the rice cooker on. It should take about 15–20 minutes to cook. Once the rice cooker’s alarm beeps indicating that the rice is cooked, let the rice rest for at least 15 minutes before opening the rice cooker.

Clay pot method: Tightly wrap a tea-towel (dish towel) over the lid of a Japanese clay pot (known as donabe) or if you do not have one you can use a heavy casserole pan (Dutch oven). After the soaking and before cooking, scatter half of the ginger strips over the rice, lay the sea bream fillets on the top (I like to arrange the fillets to look like an open flower), place the lid on top and bring to the boil. Once boiling, bring the temperature down to the lowest setting and cook for 15 minutes. Turn off the heat, and without opening the lid (don’t open the lid at any stage of the cooking process), rest for a further 15 minutes.

Up to this stage, this rice is a traditional Japanese tai gohan or Japanese sea bream rice and can be served as it is; it will taste delicious. But for added va-va-voom, I like serving this with a yuzu and green jalapeño dressing, which I pour over the fish and rice just before serving. To make the dressing just put all the ingredients in a bowl and mix together well.

Take the unopened clay pot to the table, open it in front of your guests and, if desired, carefully remove the skin of the fish. Pour the dressing over the fish and rice then using a wide wooden spoon, fluff the rice well, breaking the fish into tiny pieces and mixing it together with the dressing into the rice. Mix thoroughly. If you are using a rice cooker, follow all the above steps but do not take the rice cooker to the table! Make all the necessary preparations and serve the rice in individual bowls at the table.

To serve, place the rice in individual rice bowls, top with the remaining julienned ginger in the centre of each bowl followed by a sprinkle of sansho pepper and serve immediately.

Recipes and images extracted from Nikkei Cuisine: Japanese Food the South American Way by Luiz Hara. Photography by Lisa Linder. Published by Jacqui Small (£25).