There’s a layer of dashi tamago (japanese style scrambled eggs) between the rice and the bass that adds some sweet richness to the dish and the sansho (a.k.a. sichuan pepper) powder on top adds an herbal kick. This works best with an oily fish like sea bass or salmon, but you could use other fish as well if you’re looking for something lighter.
- rice cooked
- bass for grilled
- 2 fish pieces of with high oil content (sea bass, yellow tail, salmon)
for dashi tamago
- 2 eggs
- 3 teaspoons dashi concentrated
- 1/8 teaspoon kosher salt
- 1 teaspoon Mirin
- 1 teaspoon evaporated cane sugar heaping
- Marinate the fish in the Japanese marinade overnight.
- Prepare some rice.
- Grill the fish either over a barbeque or in a broiler until cooked and the marinade has caramelized to form a deep mahogany finish on the surface of the fish.
- For the dashi tamago, whisk the ingredients together, heat a non-stick pan over medium heat until hot. Swirl a bit of oil around then add the egg. Turn down the heat to medium low and use a heat-proof silicon spatula to scrape up the cooked egg from the bottom. Let another layer cook then scrape it up too. Repeat until you have big fluffy curds of egg that are still a little wet (it will be fully cooked by the time you plate it).
- Put some cooked rice down in a bowl, layer some egg on top and set the fish on top of the egg. Garnish with a sprinkle of powdered sansho and some green shiso.