{"product_id":"salted-trout-buttered-rice-donabe","title":"SALTED TROUT \u0026 BUTTERED RICE DONABE","description":"\u003ch3\u003e\u003cspan style=\"font-size: 9.0pt; line-height: 115%; font-family: 'Arial',sans-serif; color: windowtext;\" lang=\"EN-GB\"\u003eMETHOD\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eThe night before, sprinkle the trout evenly with 3g of salt. If using different quantities of trout, use 1g of salt per 100g of fish. Wrap tightly in cling film and refrigerate overnight.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eRemove the trout from the fridge 30–40 minutes before cooking so it loses its chill. Pat dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eRinse the sushi rice under cold water until the water runs clear. Drain well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003ePlace the rice in the donabe (or a heavy bottom pan with a lid), with the diced mooli and rehydrated and chopped wakame.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eAdd the water, sake, mirin and soy sauce. The total liquid should equal \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'DengXian Light'; mso-fareast-theme-font: major-fareast;\" lang=\"EN-GB\"\u003e240ml for 200g rice\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003e. Leave to soak for 15 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eCover with the lid and bring to a boil over a medium heat. Once boiling, reduce to low and simmer gently for \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'DengXian Light'; mso-fareast-theme-font: major-fareast;\" lang=\"EN-GB\"\u003e8 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eTurn off the heat. Lay the trout on top of the rice and scatter over the butter in small pieces. Replace the lid and leave to rest for \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'DengXian Light'; mso-fareast-theme-font: major-fareast;\" lang=\"EN-GB\"\u003e15–20 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003e. The residual heat from the pot will finish cooking the rice and gently steam the trout. Bear in mind if using a conventional pan to leave for an extra five minutes.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eMeanwhile, make the ginger oil. Place the finely chopped ginger in a heatproof bowl with a good pinch of sea salt. Heat the oil until hot but not smoking, then carefully pour over the ginger and leave to infuse, and cool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eWhen ready to serve, garnish the donabe with trout roe, spoonfuls of the ginger oil (including the ginger), sliced spring onion tops and mizuna or mustard leaf \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 9.0pt; font-family: 'Arial',sans-serif;\" lang=\"EN-GB\"\u003eServe at the table in the pot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"mso-element: comment-list;\"\u003e\n\u003c!--[endif]--\u003e\n\u003cdiv style=\"mso-element: comment;\"\u003e\n\u003c!-- [if !supportAnnotations]--\u003e\n\u003cdiv class=\"msocomtxt\" id=\"_com_1\"\u003e\n\u003c!--[endif]--\u003e\u003cspan style=\"mso-comment-author: 'Pavilion Road'; mso-comment-providerid: AD; mso-comment-userid: 'S::chelsea\\@theseathesea\\.net::838accab-06f0-43be-a372-bcb38521b5b4';\"\u003e\u003c!-- [if !supportAnnotations]--\u003e\u003ca name=\"_msocom_1\"\u003e\u003c\/a\u003e\u003c!--[endif]--\u003e\u003c\/span\u003e\u003c!-- [if !supportAnnotations]--\u003e\n\u003c\/div\u003e\n\u003c!--[endif]--\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"mso-element: comment-list;\"\u003e\n\u003cdiv style=\"mso-element: comment;\"\u003e\n\u003cdiv id=\"_com_1\" class=\"msocomtxt\"\u003e\u003c!-- [if !supportAnnotations]--\u003e\u003c\/div\u003e\n\u003c!--[endif]--\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"The Sea, The Sea Online","offers":[{"title":"Serves 2","offer_id":57071850750334,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"Serves 4","offer_id":57071850783102,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"Serves 6","offer_id":57071850815870,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/1402\/8702\/files\/salmon_afc9cc67-d219-4a13-8837-a5f4eccc44a2.png?v=1773834453","url":"https:\/\/theseathesea.net\/products\/salted-trout-buttered-rice-donabe","provider":"The Sea, The Sea Online","version":"1.0","type":"link"}