Seaweed-Marinated Sea Bream
- Kosher salt
- 4 ounces sea bream or dorade, skinned and boned
- 2 large pieces (about 5 inches by 7 inches) kombu
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon freshly grated horseradish
- 1 teaspoon freshly grated ginger
- 1 tablespoon dashi stock or fish stock
- 1 tablespoon light soy sauce
- 1 tablespoon olive oil
- 1/4 tablespoon rice vinegar
- Freshly ground black pepper
- Prepare the fish: Sprinkle 2 teaspoons salt on all sides of the fish.
- Cover in plastic wrap and chill for 1 hour.
- Rinse well, then pat dry.
- Place the kombu in a large bowl of warm water.
- Soak until soft, about 5 minutes, and pat dry.
- Lay the fish flat on the kombu, then fold the kombu over the fish and cover in plastic wrap.
- Chill for 6 to 12 hours.
- Prepare the dipping sauce: In a small bowl, mix all of the ingredients and season with pepper.
- Set aside.
- Unwrap the sea bream and discard the kombu.
- Using a very sharp knife with the blade lying flat, horizontally slice the sea bream as thinly as possible.
- Arrange the slices on a platter.
kosher salt, bream, kombu, dijon mustard, freshly grated horseradish, freshly grated ginger, dashi stock, soy sauce, olive oil, rice vinegar, freshly ground black pepper
Taken from cooking.nytimes.com/recipes/12044 (may not work)