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Sunshine bowl
Serves 4 Starters and mains
Ingredients
- 450g flaky white fish, such as red snapper or striped bass, skin removed and reserved, flesh sliced into 2.5cm pieces
- 390g cooked long-grain white rice, cold
- 2tsp salt
- 2.5cm ginger, peeled and slightly smashed
- 4 large eggs
- 1tbsp rapeseed or other neutral oil
- 2 spring onions, thinly sliced
- 4 inner celery stalks and leaves, chopped
- 70g toasted pine nuts
Method
Season the fish and skin with salt and set aside.
Place the rice in a pan with 1.9 litres water, the ginger and salt and bring to a gentle boil. Cover partially with a lid and gently simmer for 45 minutes, stirring to the bottom occasionally, until the rice breaks down and has a creamy texture. Add a little more water if the consistency is too thick.
Meanwhile, bring a small pan of water to the boil. Use enough water to cover 4 eggs by 2.5cm. Lower the eggs into the water and simmer for 7 minutes, then transfer the eggs to an ice bath. Gently crack the eggs all around and leave to cool just enough to handle. Peel and reserve.
Add the oil to a cold frying pan. Pat the fish skins dry, lay down flat and weigh with another pan to ensure even contact. Cook over a medium heat for 5-6 minutes, until the skin is golden brown and crispy. Remove the weight, flip and cook for a further 3-4 minutes, until completely crisp. Transfer to a kitchen paper-lined plate and sprinkle with a little salt.
When the rice is ready, add the fish pieces and cook for 2-3 minutes, until heated through. Ladle the rice into 4 bowls.
Add the egg, spring onions, celery, pine nuts and fish skin. Season to taste and serve.
This recipe was taken from the October/November 2020 issue of Food and Travel.
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