Genmaicha tea creates the broth for this easy-to-prepare Asian-inspired soup. Brown rice and delicate fish are flavored with green onion and nutty sesame seeds. If you do not like fish, try shredded chicken instead!
Ingredients
- 2 cups short-grain brown rice
- 1 teaspoon salt, divided
- 1 package (about 0.8 oz.) toasted, seasoned nori (optional)
- 2 green onions
- 2 teaspoons vegetable or canola oil
- 1 pound black cod (about 2 fillets)
- 8 tea bags of genmaicha
- 1 teaspoon black sesame seeds
- Tamari (rich, thick Japanese soy sauce) or soy sauce (optional)
- Toasted sesame oil (optional)
Preparation
- In a medium saucepan, bring rice, 1/2 tsp. salt, and 4 cups water to a boil. Cover, reduce heat to a simmer, and cook until rice is tender to the bite, about 50 minutes. Remove rice from heat, uncover, and fluff with a fork.
- Meanwhile, cut nori into 1/4-in. strips and set aside. Slice green onions crosswise (including green parts) and set aside.
- Preheat broiler. Rub a baking sheet with oil. Put fish on sheet and turn over to oil both sides. Sprinkle with remaining 1/2 tsp. salt. Broil 3 to 4 in. away from broiler until cooked through (flesh flakes easily and is opaque in the center), about 5 minutes. Transfer fish to a plate and set aside.
- Bring 8 cups water to a boil. In a large teapot, measuring cup, or pitcher, pour water over tea bags. Let steep 5 minutes.
- Meanwhile, put 1 cup rice in each of 4 large soup bowls. Place 1/2 fish fillet on each bed of rice. Pour 2 cups hot tea over each. Sprinkle with green onion and black sesame seeds. Serve immediately, with bowls of nori, tamari, and sesame oil on the side if you like.
Recipe and photo by Annabelle Breakey & Randy Mon
