- 300g white basmati rice
- 400ml + 60ml water
- 1tsp salt
- 2TBSP matcha culinary grade
- 1Tbsp sesame oil
- 4 Fillet of your favourite white fish (I personally love hake or sea bass)
- A squeeze of lemon
- Few coriander leaves according to taste
- Rinse the rice twice.
- Make a matcha shot with 60ml and whisk till you get a thick matcha (called Koicha in Japanese).
- Pour the matcha paste + the salt in the remaining water and whisk to combine.
- Pour the water in the pan.
- Add the rice and bring to boil.
- At boiling point reduce the heat to medium low, cover the pan and cook for 18 minutes.
- Remove the pan from the heat and let the rice rest for 5-10 minutes.
- Add the sesame oil and stir with a fork.
- You can either grill, pan fry or cook in the oven your fish.
- When cooked add the fish on top of the rice, add a squeeze of lemon, some Japanese seasoning like gomasio or simply toasted sesame seeds and sprinkle coriander leaves on fish and rice.
Basmati or sushi rice works well, prefer white rice for a proper green colour. You can use the same method with a rice cooker, just add the same measurements of rice and water (1 cup of rice for 1 cup of water). It is unlikely the caffeine content in matcha will keep you awake all night, but if you are very sensitive to caffeine, try this recipe at lunch.