A simple broth of green tea poured over brown rice and fish makes an easy and healthful weeknight meal. Try shredded leftover chicken or diced tofu instead of black cod. We're partial to the extra-chewy texture of short-grain rice for this soup, but it's also a great way to use leftover rice of any sort. Garnishes and flavorings are equally flexible—cilantro, hot sauce, or nut oils would be fun to experiment with. Prep and Cook Time: about 1 1/4 hours. Notes: Black cod is also known as sablefish or butterfish. You can use leftover fish in this soup if you like. Nori (dried sheets of seaweed) is available at Asian markets and some supermarkets; genmaicha (green tea with roasted brown rice) is also available at Asian markets and specialty-food stores.
Sunset FEBRUARY 2008
1. 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.
2. Meanwhile, cut nori into 1/4-in. strips and set aside. Slice green onions crosswise (including green parts) and set aside.
3. 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.
4. When rice is cooked, bring 8 cups water to a boil. In a large teapot, measuring cup, or pitcher, pour water over tea bags. Let steep 5 minutes.
5. 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.
Note: Nutrition analysis is per serving.
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