Seaweed-Marinated Sea Bream

Name: Seaweed-Marinated Sea Bream
Total time: 11 h 10 min
Yield: Serves 4
Cuisine: asian, japanese
Ingredients: 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

Recipe from "Harumi's Japanese Cooking"

Adapted by Robert Schroeder

Seaweed-Marinated Sea Bream — Tony Cenicola/The New York Times. Food Stylist: Jill Santopietro.

Total Time: 1 hour 10 minutes, plus 12 hours' refrigeration
Rating: 4(14)
Comments: Read comments

Featured in: Eat, Memory; Moby-Dinner

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Ingredients

Yield:Serves 4

For the Fish

Kosher salt
4ounces sea bream or dorade, skinned and boned
2large pieces (about 5 inches by 7 inches) kombu

For the Dipping Sauce

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

Ingredient Substitution Guide

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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.