SEAWEED-MARINATED SEA BREAM

Seaweed-Marinated Sea Bream image

Provided by Robert Schroeder

Time 11h10m

Yield Serves 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 180 milligrams, Sugar 0 grams, TransFat 0 grams