Seaweed-Marinated Sea Bream
- Total Time
- 1 hour 10 minutes, plus 12 hours' refrigeration
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Ingredients
- Kosher salt
- 4ounces sea bream or dorade, skinned and boned
- 2large pieces (about 5 inches by 7 inches) kombu
- ¼teaspoon Dijon mustard
- ¼teaspoon freshly grated horseradish
- 1teaspoon freshly grated ginger
- 1tablespoon dashi stock or fish stock
- 1tablespoon light soy sauce
- 1tablespoon olive oil
- ¼tablespoon rice vinegar
- Freshly ground black pepper
For the Fish
For the Dipping Sauce
Nutritional analysis per serving (4 servings)
68 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 180 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Prepare the dipping sauce: In a small bowl, mix all of the ingredients and season with pepper. Set aside.
- Step 4
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.
- Serve with the dipping sauce and cucumber-radish salad, the recipe for which is below.
Private Notes