Pan-Seared Sea Bass Claypot Rice
A comforting claypot rice topped with pan-seared sea bass, finished with bonito flakes and a drizzle of sweet soy sauce. It's a dish full of savoury depth and delicate flavour, with a wonderfully crispy rice crust atthe bottom.
Ingredients
- 200 g 200g short grain rice (sushi rice)
- 200 ml water 1:1 rice-to-water ratio; for jasmine rice, use 1:1.25
- 1 sea bass fillet about 100g
- 1 tbsp cooking wine
- A pinch of salt
- ½ tbsp corn flour, for dusting
- A handful of finely sliced chives, for layering
- ½ tsp white pepper, to finish
- 2 tbsp sweet soy sauce, for drizzling
- A small handful of bonito flakes, snipped into smallerpieces with scissors, for topping
- Vegetable oil, for cooking and drizzling
Instructions
- Soak the rice: Wash and rinse the short grain rice thoroughly. Place it in a clay pot and add the water. Drizzle a few drops of vegetable oil over the top and leave to soak for at least 1 hour.
- Marinate the sea bass: Rub the sea bass fillet on both sides with the cooking wine and a pinch of salt. Leave to marinate for about 10 minutes. Pat dry with kitchen paper, then dust both sides lightly with the corn flour.
- Pan-sear the fish: Heat a little oil in a pan and sear the sea bass until golden on both sides. Remove and set aside.
- Cook the rice: Heat the clay pot over medium-high heat until the rice boils. Stir gently, cover, reduce the heat to low, and cook for 6 minutes.
- Add the toppings: Uncover and scatter a layer of chives over the rice, then place the seared sea bass on top. Drizzle oil around the edges of the pot, this is what creates the crispy rice crust. Cover and cook on low heat for 6 to 8 minutes.
- Rest and steam: Turn off the heat and leave to steam with the lid on for 7 minutes.
- Garnish and serve: Uncover, sprinkle over the white pepper, and drizzle with the sweet soy sauce. Garnish with the bonito flakes. Serve immediately.
Notes
