It's the end of a very extravagant month, with traveling and the purchase of many books. So during this last week I'm trying to be very economical in my cooking.
To that end, today I got two pieces of fish at the supermarket, both of which should last me at least three days: a red snapper head and a piece of yellow tail. I have been wanting to make tai-meshi (snapper and rice) forever, because I love it and I've never tried to make it on my own. The head is the best part to use to make tai-meshi.
It worked well, but next time I will use a titch more soy sauce, but other than that it was really yummy.
Here's the cooked tai-meshi.



I grilled the yellow tail, and served it with brussels sprouts and corn saute, blanched spinach, a dried daikon in a soy glaze my friend's mother made, and mekabu seaweed.



The brussels sprouts and the corn. I had to use them both, and I was a bit hesitant about combining them, but it worked.



The finished tai-meshi in my bowl. I have a lot of it, so it's lucky it's pretty good.



The yellow tail with the mekabu, daikon, and the spinach in the background.