How to cook Japanese Marinated Bream with Kelp
- 8 ounces sea bream or other fresh white fish fillet, skinned
- 1/2 teaspoon salt
- 4 strips dried kelp (konbu), (each 4-inch long), wiped with a damp cloth
- Few sprigs mitsuba or watercress stems, scalded and sliced
- 8 small pieces (1/3 ounces) salted kelp (shio-konbu), sliced into thin strips
- 1 teaspoon wasabi paste or horseradish, to serve
- Cut the sea bream into slices about 1/4-inch thick and sprinkle with salt.
- Lay two pieces of the kelp on a plate and place the slices of fish on it.
- Top with the remaining kelp to make a "sandwich." Cover with a lid and a weight to press, and refrigerate for 2 days, turning the kelp fish sandwich over after the first day.
- When the fish is ready for serving, slice the mitsuba into short lengths, then scald and drain.
- Slice the salted konbu into thin strips. Unwrap the chilled fish and discard the kelp.
- Slice the fish into thin strips and mix with the mitsuba and salted kelp.
- Serve the marinated sea bream on small plates with wasabi paste on the side.
Preparation time: 15 minutes
Cooking time: 25 to 30 minutes
Total time: 40 to 45 minutes
This recipe for Japanese Marinated Bream with Kelp serves/makes: 2
The Japanese Marinated Bream with Kelp recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bream
Preparation Method: Marinated/Uncooked