Seaweed-Marinated Sea Bream

  1. Prepare the fish: Sprinkle 2 teaspoons salt on all sides of the fish.
  2. Cover in plastic wrap and chill for 1 hour.
  3. Rinse well, then pat dry.
  4. Place the kombu in a large bowl of warm water.
  5. Soak until soft, about 5 minutes, and pat dry.
  6. Lay the fish flat on the kombu, then fold the kombu over the fish and cover in plastic wrap.
  7. Chill for 6 to 12 hours.
  8. Prepare the dipping sauce: In a small bowl, mix all of the ingredients and season with pepper.
  9. Set aside.
  10. Unwrap the sea bream and discard the kombu.
  11. Using a very sharp knife with the blade lying flat, horizontally slice the sea bream as thinly as possible.
  12. 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)

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