Seaweed-Marinated Sea Bream

Ingredients

For the fish:

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

For the dipping sauce:

• ¼ teaspoon Dijon mustard
• ¼ 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
• ¼ tablespoon rice vinegar
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    69 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 14 milligrams cholesterol; 273 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 4

Preparation

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.
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.
3. Prepare the dipping sauce: In a small bowl, mix all of the ingredients and season with pepper. Set aside.
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.