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Fish Ochazuke

Fish Ochazuke

MAKES 4 SERVES | COOKING TIME : 45 MINUTES

Here is another winter warmer - Japanese style! This dish is called ochazuke; ‘ocha’ meaning  tea and ‘zuke’ meaning pickled. Ochazuke, although simple in its nature, is extremely nutritious, as it incorporates seafood, seaweed and rice as the base. Let me share my version through this recipe! 

The Process

INGREDIENTS

  • 500g basmati rice

  • 400g fish of choice*

  • Furikake

  • 1 tbsp of oil 

  • 2 green onions 

  • 1 carrot 

  • 1 pack of green tea

  • 650 ml water 

 

*My fish of choice is snapper 

Snapper

METHOD

Rice

  1. Wash rice in a bowl with water twice. 

  2. Place rice into a rice cooker and set for 30 minutes. 

  3. If using pot:

    1. Add rice and 600 ml of water.

    2. Cover with lid and leave for 15 minutes to cook.

    3. Rest for 20 minutes then fluff. 

 

Fish

  1. Heat up oil in a pan. 

  2. Place snapper skin down and allow to cook for 4 minutes.

  3. Flip the snapper to the other side and cook for 2 minutes.

  4. Take out of the pan and rest for 10 minutes.

  5. Slice into thin slices.

 

Vegetables

  1. Thinly julienne the carrot and place into a pot of boiling water.

  2. Remove from the pot once the carrots are soft and set aside. 

 

Tea 

  1. Place the tea bag into a pot and add 650 ml of boiling water.

  2. Allow to steep and remove the tea bag once the tea is green. 

 

Assembly

  1. Place fish, carrots, spring onion and sprinkle furikake on top of rice. 

  2. Serve by pouring green tea onto the fish and rice. 

 

ENJOY!

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