KY cooks – Saba Fish Rice Bowl, Sous Vide Style

This on-going Covid-19 situation has certainly brought out some kitchen creativities in some of us, isn’t it? Not to be left behind, I think I’ve slightly outdone myself with this … Japanese style Saba Fish Rice Bowl, and here’s how you can make your own at home too.

I use a sous vide machine to prepare the fish, but grilling or pan fry will work almost just as well.

Japanese style rice bowl, with plenty of greens & reds

Without further nonsense, here’s the ingredients you need for this bowl, you can also certainly feel free to substitute certain items as you see fit, some of these are for optics more than tastes alone.

Ingredients for 2 bowls:

• 2 pieces of saba fish fillet, frozen will work just as well
• cherry tomatoes, half a dozen, cut in half
• a handful of broccoli, cut into thin slices
• fried garlic, 3-4 cloves
• a stalk of spring onion, chopped
• butter, 2 tablespoon
• Japanese 7 spice powder
• 1 cup rice (Japanese rice preferred)
• optional – shiso leaf (I used sweet basil cos that’s what I had), and a tablespoon of fish roe

sous vide style saba fish, a torch is useful

Cooking instructions:

• Sous vide fish fillet for 20 minutes at 50 Celsius (122F)
• in the mean time, sauté garlic till crispy
• then sauté tomato and broccoli with butter
• once fish is done, slice into bite size, and use torch to score the skin
• arrange everything on a bed of rice and then sprinkle on some 7 spice powder

I think this was one of the prettiest rice bowls I’ve ever assembled, was quite delicious to eat as well as it supposed to be somewhat of a healthy meal. I think this calls for me buying more frozen saba fish!