Tai-meshi (rice cooked Red Snapper) Japanese

Seafood
Rice

Ingredients (for 4 servings)
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• 300 g rice
• 150 g pieces of Red Snapper (with the peel)
* Use approx. 80 g tuna in tins, which drained, if Red Snapper is not available
・ 2-Negi or Leek is thin and soft
・ 1 thread Ginger (approx. 15 g)
• 2 tablespoons soy sauce
・Sedikit salt

The preparation of the

Add the rice in a colander. Enjoy the filter in cold water in the pot or saucer to wash the rice. Lift the filter out of the bowl and mixing by hand Berasnya. Wash rice with clean water. Change holds back the water in the Cup to colourless milk. Let drain.
The rice in the pot covered, 400 ml of water and soak the rice for 30 minutes.
Discard the thorns of the piece of fish. The fish in along a cm 3 1 cm. thick pieces cut and sprinkle with salt and let rest 20 minutes. Thin thin slices scallion. Peel the ginger and slice thinly into pieces like matchsticks.
Mix 2 TBSP soy sauce for the rice. Baringkan pieces of sea bream on the rice, the existing parts of the shell to the top. Place the lid and turn the heat on medium flame heat. When the water boils, reduce the heat and let it Terebus during 12 minutes further. Do not lift the lid Pancinya at all. Turn the Kompornya after 12 minutes. Let the rice of Terkukus with the Pan still closed for more than 10 minutes with the heat of their own. You lift the lid after 10 minutes, transfer the fish to a plate and then stir the rice with a wooden spoon or a spoon rice moist. Make sure you shake the base and the edges of the pan. Serve the rice use plates or bowls. Arrange the pieces of fish on the sprinkle rice and spring onions and Ginger rice. Make sure you wipe the dew under the lid prevent collected and so so moist rice.

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Ditulis oleh Unknown pada tanggal Monday, August 8, 2016