Kühlbarra: Locally farmed fish that’s drawing in the world
Barra Takikomi Gohan By Genevieve Lee, MasterChef Singapore 1st Runner Up
Serves
4
Preparation Time
60 Mins
Level
Easy
Serves: 4 Preparation Time: 60 Mins Level: Easy

Ingredients

 
Salt
1 Cup
Japanese-style short grain white rice
1 Cup
Dashi Stock
1 Pc
Kombu
2 Tbsp
Soy Sauce
2 Tbsp
Sake
1 Pc
2-inch Fresh Ginger, peeled and cut into matchsticks
Sansho (Japanese Pepper)

Method

1.
Place rice into a medium bowl and fill with cold water. Agitate the grains with your hands to release some of the starches. Drain and repeat until water runs clear (about 5 cycles of rinsing and draining).
2.
Grill your fish on high heat, skin side down till charred.
3.
Drain rice, then place in a rice cooker and spread into an even layer. Layer ingredients over rice in the following order: Kombu, Fillets, Ginger, Dashi, Soy Sauce and Sake. Cover and bring to a boil over medium heat, then reduce to lowest setting and cook for another 20 minutes. Turn off heat and allow rice to rest, covered, for 10 minutes longer.
4.
To serve, discard ginger and kombu. Use chopsticks to flake the fish and stir into rice.
5.
Serve immeidately, garnished with sansho pepper.