Japanese Marinated Bream with Kelp Recipe

Serves/Makes: 2


  • 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 horse¬≠radish, to serve
How to cook Japanese Marinated Bream with Kelp:
  • 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 (more Bream recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: Japanese (more Japanese recipes)

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