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

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)