Quick Seabass Miso Ochazuke

Serving 3 pax
Preparation Time 30 mins
Skill Easy

3 cups Short-Grain Japanese Rice (Cooked)
250g Seabass Fillet
2g (approx. ½ pkt) Seaweed Snack (Sliced Thinly)
1 tsp Sesame Seeds
750ml Water

Miso Broth:
½ stalk
Spring Onion
3 packets Single-Serve Instant Miso Soup
½ tsp Salt
½ tsp Pepper

  1. Boil the seabass fillet in a pot of water for 8-10 mins until there is no redness in the meat, and the flesh is fully cooked. Scoop the fish out and set aside. Do not drain the pot of broth.
  2. Reduce the heat to a medium fire so that the broth is now simmering. Add the white parts of the chopped spring onion and the rest of the broth ingredients. Simmer for 10 mins.
  3. Separate the fillet into small chunks with a fork once it is cool enough to handle, then set it aside.
  4. Shape your cooked rice like a mound and place it in a bowl. Top the cooked rice mound with seabass chunks and thin seaweed strips, then carefully pour the broth along the sides of the bowl.
  5. Garnish with the green parts of the spring onion, sesame seeds and serve it up!

*This is the second recipe of a 3-part series: 3-Course Meals under $15/person.
Create the accompanying dishes here: Roasted Prawns with Seaweed Butter (Appetiser), Kimchi Fish Pancake Fritters (Side)


Browse Recipes