Sea Bream Hot-Pot Rice recipe - ingredients, nutrition and when to eat it
This simple hot-pot rice is cooked with sea bream and ginkgo nuts on top of the rice.
This simple hot-pot rice is cooked with sea bream and ginkgo nuts on top of the rice. Served with a soy-based sauce, the tender fish and nutty rice complement each other beautifully, making it a lovely choice for a special, relaxed dinner.
Seafood · 35 minutes to cook
Nutrition (per 367.5g serving): 521.6 kcal · protein 29.3g · carbohydrate 77.9g · fat 8.3g · sodium 1266mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the sea bream thoroughly dry so the cooking liquid doesn’t become diluted.
Tips: Place the fish skin-side up on the rice so the meat cooks gently.
Tips: Rather than adding a lot of soy sauce at once, serve it on the side after portioning out the rice so everyone can season to taste.
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Ingredients (1 serving)
- Rice — 90 g
- Sea bream — 100 g
- Ginkgo nuts — 5 pc
- Water — 130 ml
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Garlic — 1 pc
- Green onion — 10 g
- Sesame seeds — 1 tsp