Snapper for Two
1.
Clean up the sea bream, chop off the head and tail
2.
The middle section of the fish is split horizontally, split into three pieces, two pieces of fish meat, and the middle of the fish bone
3.
Put the cleaned fish in a baking tray, put it in the oven at 200 degrees and bake for about 10 minutes, until the skin becomes tight and the fish becomes white.
4.
Put the fish head, tail and fish bones into the pot, add the water that has not been used for the fish bones, and boil the fish soup. Add an appropriate amount of salt, and 10 grams of mirin, until the fish pond is white.
5.
Take half of the dashi stock and filter it for later use. This half of the dashi stock is used for cooking sea bream rice, and the other half is continued to be boiled in a pot for miso fish head
6.
Wash the rice, put it in a rice cooker, add the filtered fish soup, and the amount of water is the same as usual when steaming rice.
7.
Season the rice with an appropriate amount of salt, and put the sea bream meat from step 3 on the top
8.
Set the steaming time, the steaming time is the same as usual, and the sea bream rice is ready
9.
After it is out of the pot, you can mash the fish and remove the big thorns. It can be served with a little soy sauce
10.
Miso boiled fish head: There are still fish heads that continue to be simmered in the pot. Put 20 grams of miso in the fish head pot, put the miso in a spoon, and slowly stir with chopsticks until the miso melts in the soup. Continue to boil. Cook for about 10 minutes
11.
Place the shredded green onion on the fish head out of the pot and serve
12.
Finished, if you spend some time thinking about it, it will become a dish that does not lose to the Japanese food store
