Red Seabream Snapper is a fish that is called ‘Madai’ in Japan, and it is known as an auspicious food. The fish is often served for New Year’s celebration and special occasions to celebrate the events. This ‘Snapper Takikomigohan’ is also a quite special rice dish, but you don’t need to wait for a special occasion to arrive. I cooked this dish today because Snapper was on special at ALDI.
Japanese Short Grain Rice 2 cups *180ml cup
Snapper (Red Seabream) 2 fillets *250 to 300g, bones removed
Ginger 1 small piece *sliced into thin strips
Salt 1/4 teaspoon
Sake 2 tablespoons
Soy Sauce 1 tablespoon
Dashi Stock 350ml *OR 350ml Water & 1 teaspoon Dashi Powder of your choice
*Note: I used Katsuo (Bonito) & Kombu (Kelp) mix dashi stock.
Place Snapper fillets, with/without skin, in a deep plate or bowl, sprinkle with Salt, Sake, Soy Sauce and sliced Ginger, and marinate the fish for 30 minutes. *Note: You may wish to cover and rest in the fridge on a hot day.
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear. Drain the rice and place it into the rice cooker’s inner pot.
Transfer the Snapper fillets from the marinade to a plate, pour the marinade with the ginger strips over the rice, add the Dashi Stock up to the 2-cups-marking. You may not need to use all of Dashi Stock. Place Snapper fillets on top.
Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
Enjoy with some toppings of your choice, such as finely chopped Spring Onion, Nori or Toasted Sesame Seeds.