Sea bream rice

Preparation

1. Rinse the rice several times until the water runs clear. Soak for 30 minutes in cold water, then drain in a colander.

2. Arrange the cleaned fillets and bones on a baking sheet. Lightly salt both sides. Let rest for 10 minutes, then carefully pat dry with paper towels.

3. Place the fish, skin-side up, on a baking sheet lined with parchment paper. Bake at 250 °C for 10 minutes until lightly golden on the surface.
Alternative : grill on a barbecue or under the oven broiler on high heat until both sides are nicely browned.

4. Pour water into a saucepan. Add the roasted bones and head (not the fillets). Heat over low heat until simmering, but not boiling. Skim if necessary. Simmer for 20 minutes, turn off the heat, and let cool. Strain to obtain a clear broth.

5. In the rice cooker, add the drained rice, 3 cups of strained broth (top up with water if needed), white soy sauce, and sake. Place the ginger, kombu, and roasted fillets on top. Start normal cooking.

6. Once cooked, remove the sea bream fillets. Flake them, removing any bones. Return to the rice cooker and gently mix with the rice. Add cooked vegetables of your choice and white sesame.

Note:

For a clay pot (donabe) or regular saucepan: increase the amount of broth by 20%. Bring to a boil over high heat, then reduce to very low heat for 12 minutes. Let rest for 10-15 minutes off the heat, with the lid closed.
⚠️ Donabe pots, even induction-compatible ones, are not well-suited for cooking rice. Not recommended for induction hobs.