Last night I had the extreme luck to be offered a “Madai/ Red Sea Bream” by a friend whose father is a dedicated angler!
A human-raised red sea bream is already an expensive fish to buy, but a real natural specimen is extravagant. And it was at least a two hand-span long fish (the Missus’ hands! Not a “fishing story”!)!
The Missus (most of it) and I dressed the fish after dinner to prepare it for today’s lunch box. We were left with two large fillets and flesh-covered backbone and tail. The Missus is sun-drying the latter as himono/dried fish/干物!
As for preparing the “Tai Mashi/Sea Bream Rice”, the technique is quite simple:
The Missus steamed the rice in water with a little dashi/fish soup stock, a little soy sauce, pieces of konbu/seaweed and the two sea bream fillets on top of the rice.
Once the rice was ready, she broke the fillets of sea bream (after peeling their skin off) and mixed them gently with the rice.
She then placed plenty of the same rice in the first box and decorated/seasoned them with real ciboulette/French chives.
The fish is so tender nad soft that it reminds of high-quality crab! No wonder it is expensive!
As for dessert, she included some sweet-boiled black beans and as condiments her own home-pickled red daikon.
As for the “granish box” she interestingly enough found herself with too many ingredients, She decided to concentrate on colors, arrangemant and balance.
From right to left:
Pieces of ripe avocado in tartare sauce.
Large prawns she boiled/steamed in shallow water with a dash of Kirsch (Cherry Liqueur/from SSwitzerland!)
Lettuce and wasabina (a lettuce calles such because its taste reminds of wasabi!)
From left to right:
The same lettuce (belaow) and wasabina.
Soft-boiled egg seasoned with roasted black sesame seeds.
Fried green and red pppers.
Don’t tell me I’m lucky! I know it!
Clumsyfingers by Xethia
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