Cooking rice doesn’t always have to be a fuss, and this Sea Bream and Caper Rice recipe proves it. Using just a few ingredients, it’s a light yet flavourful dish that comes together effortlessly in a Vermicular Oven Pot 2. Honestly, this recipe is so simple. The hardest part (for me, at least) is opening the jar of capers. This recipe is perfect for a quick weekday meal or when you want something a bit special without the hassle. Let’s dive into it!
Ingredients for 2
2 cups of Japanese sticky rice
2 pieces of sea bream fillets
1 jar of capers (use as much as you fancy!)
1 tbsp olive oil
1 tbsp white wine
1 tsp salt
2 cups of water
This recipe makes a generous amount, so I often freeze the leftovers. It’s a lifesaver for those busy remote workdays when you want something homemade without any extra effort. Just reheat and enjoy!
Instructions:
- Prepare the rice
Give the rice a quick rinse, but don’t bother soaking it like usual. Just drain it well and pop it into your Vermicular Oven Pot 2. Add the olive oil, white wine, and salt, then stir gently to mix. - Add the toppings
Place the sea bream fillets on top of the rice, then sprinkle as many capers as you like over the top. Cover with the lid. - Cook the rice
Put the pot on a medium-high heat until it starts boiling, then turn the heat down low. Let it cook for 10 minutes. After that, take it off the heat and leave it to rest for another 15 minutes.
Serve the rice with a squeeze of lemon and a sprinkle of black pepper for an extra zing. It’s hard to go wrong with this one, so feel free to adjust as you like!
Why Vermicular Oven Pot?
One of the reasons I love using my Vermicular Oven Pot 2 for this recipe is how evenly it cooks the rice and fish. The precision of the pot locks in all the flavours, and the result is always perfectly fluffy rice with tender sea bream. Plus, it looks so stylish, you can take it straight to the table and serve from it. It’s a kitchen staple I keep reaching for, especially for easy yet impressive meals like this one.
I should mention, I don’t own the original Vermicular Oven Pot, so I haven’t been able to test how this recipe turns out with it. My guess is that the heat distribution might differ slightly compare to the 2nd generation, which could mean a longer cooking time with the original. But the end result should still be just as delicious!
