Sea bream cooked on rice from Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes by Harumi Kurihara

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Clear soup with julienne of spring vegetables; Eggplant "dengaku" style; Japanese pickles (Tsukemono)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for directions for serving in a soup.

  • Yildiz100 on May 23, 2024

    Increased liquid to equal parts with rice and was still barely enough. Taste is mild, almost bland, and the fish ends up quite overcooked.

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