Cook the local flavors once more

Rice cooked with filefish

From: Living with the sea in the boathouses of Ine

The finished filefish rice, white flesh on top of the grains

A rice dish made with Kyoto fish bought at the harbor market. The whole skinned filefish is cooked together with the rice, then flaked and mixed in once the rice is done.

Ingredients

Rice
Filefish, skinned
Seasoning
Chopped green onion

How I made it

Put the skinned filefish, rice and water in a pot and bring to the heat
When it boils, pour in the seasoning and cook until done
Flake the fish and mix it through, then serve with chopped green onion

This moment in the journey

Home again, and rice with filefish

Back at the old house: I've arrived. The sun dropped behind the hills around the bay, and the row of boathouses sank into the colors of dusk. Out at the end of the breakwater, people were fishing.

In the kitchen I laid skinned filefish in a pot, added rice and water, and put it on the heat. When it came to a boil, I poured in the seasoning. Lifting the lid afterward, I found the white flesh resting plump on top of the rice.

I flaked the fish, mixed it through, filled a bowl and scattered chopped green onion over it. Beside it, a plate of chicken grunt sashimi.

Watch this scene on YouTube2:30

Read this scene in the full journey