Tarakihi donburi bowl

Name: Tarakihi donburi bowl
Cook time: 20 min
Yield: 1
Cuisine: East Asia

With teriyaki glaze and Japanese pickled radish

Ready in around 20 mins

RECIPE FACT:

Donburi is a “rice-bowl dish” consisting of a protein and vegetables served on top of a bowl of rice.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO MAKE THE JAPANESE PICKLES:
Cut the radish in half and finely slice into half-moons. Place into a bowl and pour over the rice pickle dressing. Using half the carrot, peel and make ribbons by running the peeler the full length along the carrot rotating after each peel and set aside.
2. TO CHAR THE EDAMAME AND HEAT THE MIXED GRAINS:
Spray oil into a non-stick frying pan and place over a medium to high heat. Once hot add the edamame, season with salt and cook for 2-3 mins stirring occasionally to create a char. Open the bag of mixed grains squeezing gently on the bag to break up any large clumps. Add to the pan with the carrot and cook for 1-2 mins until heated through. Remove from the pan and cover to keep warm.
3. TO COOK THE FISH:
Remove the tarakihi fillet from its packaging and pat dry with a paper towel then slice into 2-3 pieces. Wipe out the pan, add a knob of butter and place over a medium-high heat. Once hot, add the fish fillets and cook for 1-2 mins on each side. Pour over the teriyaki glaze and cook for a further 60-90 secs.
TO SERVE:
Spoon mixed grains and charred edamame into a bowl, arrange pickled radish on the side pouring over a little of the rice pickle dressing to season the rice. Top with teriyaki glazed fish, dollop with wasabi avocado cream and sprinkle over seeded togarashi.