This recipe is from bonappetit.com. I had to change it a bit since I only had leftover basmati rice and no sushi rice on hand, but trust me, it was still delicious, and it’s done in no time. Simple recipes with few fresh and high-quality ingredients are my favorite.
250 g Cod
1 cup rice (best sushi rice)
1 Tbsp. finely grated, peeled ginger
3 Tbsp. neutral oil
1 Tbsp.unseasoned rice vinegar
1 tsp. sugar
Kosher Salt, freshly ground pepper
2 Tbsp. unsalted butter
- Start cooking the rice. While the rice is cooking, combine the ginger and two Tbsp. of oil in a bowl big enough to fit the fish.
- Take the fish out of the refrigerator and pat it dry. Put the fish in the bowl and coat it with the oil ginger mix, then season it with salt and plenty of pepper.
- In a small bowl, combine the rice vinegar and sugar until the sugar dissolves, then set it aside.
- Slice the scallions and separate the white part from the green.
- Heat the rest of the oil in a pan on medium-high, then put the fish in and let it cook uninterrupted for 2 min; flip the fish then scatter the white part of the scallions over it. While cooking, shake the pan from time to time until the scallions are caramelized, and the fish is done; about two more minutes. Remove from heat.
- When the rice is done, add the butter and rice vinegar mixture and carefully combine until the butter is melted, then season it.
- Transfer the rice into a bowl and top it with fish and caramelized scallions.