Name: Seafood doria
Cook time: 135 min
Total time: 135 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 20 gram butter; 1 onion (150g), chopped; 3 rindless bacon slices (195g), chopped; 1 red capsicum (200g), diced finely; 150 gram shimeji mushrooms, pulled apart; 1 clove garlic, crushed; 20 uncooked small king prawns (500g), peeled, deveined; 600 gram firm white fish fillets, diced; 1/4 cup (60g) tomato paste; 2 tablespoon mirin; 1/4 teaspoon dashi granules; 1 cup (250ml) water; 7 cup cooked japanese rice (koshihikari); 1 sheet toasted seaweed (yaki-nori), shredded; 1 cup (75g) japanese breadcrumbs; 3/4 cup (75g) grated mozzarella cheese; 1/2 cup (50g) grated parmesan cheese; Béchamel sauce; 50 gram butter; 1/3 cup (50g) plain flour; 1 large pinch freshly grated nutmeg; 2 1/3 cup (580ml) milk; 1 bay leaf; 1/2 cup (125ml) pouring cream

Ingredients

1 tablespoon olive oil

20 gram butter

1 onion (150g), chopped

3 rindless bacon slices (195g), chopped

1 red capsicum (200g), diced finely

150 gram shimeji mushrooms, pulled apart

1 clove garlic, crushed

20 uncooked small king prawns (500g), peeled, deveined

600 gram firm white fish fillets, diced

1/4 cup (60g) tomato paste

2 tablespoon mirin

1/4 teaspoon dashi granules

1 cup (250ml) water

7 cup cooked japanese rice (koshihikari)

1 sheet toasted seaweed (yaki-nori), shredded

1 cup (75g) japanese breadcrumbs

3/4 cup (75g) grated mozzarella cheese

1/2 cup (50g) grated parmesan cheese

Béchamel sauce

50 gram butter

1/3 cup (50g) plain flour

1 large pinch freshly grated nutmeg

2 1/3 cup (580ml) milk

1 bay leaf

1/2 cup (125ml) pouring cream

Method

1.Preheat oven to 200°C/400°F. Oil eight 1½-cup (375ml) ovenproof dishes.

2.Make béchamel sauce. Melt butter in medium saucepan. Add flour and nutmeg; cook, stirring, until mixture bubbles and thickens. Whisk in milk; add leaf, stir until mixture thickens. Remove from heat; stir in cream, cool. Discard leaf.

3.Heat half the oil and half the butter in deep frying pan; cook onion,stirring, 5 minutes or until softened. Add bacon, capsicum, mushrooms and garlic; cook 7 minutes or until vegetables soften. Remove from pan.

4.Add remaining oil and butter to same pan; cook prawns until pink. Remove from pan. Cook fish in same pan, stirring, 2 minutes or until flesh turns opaque. Remove from pan. Add tomato paste, mirin, dashi granules and the water to pan, scraping any brown bits from base of pan. Bring to the boil; remove from heat.

5.Return vegetables and seafood to pan with rice and seaweed; combine. Spoon rice mixture into dish; top with béchamel. Sprinkle with combined breadcrumbs and cheeses. Bake 45 minutes or until golden and bubbling.

You need to cook 2½ cups (500g) of japanese rice for this recipe.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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