The Covid-19 pandemic has certainly brought out the kitchen creativity in many people as they spend more time at home.

Not to be outdone, this Japanese-style saba fish rice bowl is a complete one-dish meal.

A sous vide machine was used to prepare the fish, but grilling or pan-frying will work almost as well.

Feel free to substitute ingredients as you see fit as some of these are for looks as much as taste.

This recipe makes two bowls.

Ingredients

• 2 pieces of saba fish fillet, frozen will do
• 6 cherry tomatoes, cut in half
• A handful of broccoli florets, cut into thin slices
• 3-4 cloves garlic, fried
• 1 spring onion, chopped
• 2 tablespoons butter
• Japanese 7-spice powder
• 180 g Japanese rice (preferably)
• Garnish (optional) – shiso leaf or sweet basil leaf and a tablespoon of fish roe

Method

• Sous vide fish fillet for 20 minutes at 50ºC, in the meantime, sauté garlic until crisp.
• Sauté the tomato and broccoli with butter.
• Once the fish is done, use a torch to score the skin and slice into bite sizes.
• Arrange everything on a bed of rice and then sprinkle on some 7-spice powder.
• If using the garnishing, garnish and serve.

Besides being a pretty rice bowl, it is delicious to eat, as well as being healthy. Dig in, everyone!

This recipe was first published here.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.