Tai Chazuke (Sea Bream Rice with Tea)

• 300 g Short-grain rice
• 4 tsp Dried green tea
• 250 g Sea bream, skin removed
• 2 tbsp Light soy sauce
• 1 tbsp Mirin
• 2 Spring onion
• 2 Nori sheets
• 2 tsp Roasted sesame seeds
• 900 ml Water

1. Rinse the rice in cold water until the water runs mostly clear, then drain well. Put it in a saucepan with 450 ml water and bring to the boil. Cover, reduce to a very low heat and cook for 12 minutes, then take off the heat and leave covered for 10 minutes.
2. While the rice cooks, bring the remaining 450 ml water to just below a simmer. Add the dried green tea, take off the heat and leave to infuse for 5 minutes. Strain and keep the tea hot.
3. Slice the sea bream into bite-sized pieces. In a bowl, mix the light soy sauce and mirin, then turn the fish in the mixture. Leave for 3 minutes while you heat a large frying pan over medium heat.
4. Lift the fish out of the marinade, letting any excess drip back into the bowl. Cook the fish in the dry pan for 1 to 2 minutes per side, just until opaque and lightly browned at the edges. Pour in the remaining marinade and let it bubble for 30 seconds to glaze the fish.
5. Thinly slice the spring onion and tear the nori sheets into small pieces. Divide the rice between two bowls and top with the glazed sea bream. Scatter over the spring onion, nori and roasted sesame seeds.
6. Pour hot green tea over each bowl at the table, using enough to loosen the rice without flooding it. Eat straight away while the tea is hot and the fish is tender.

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