Seaweed-Marinated Sea Bream

Recipe from "Harumi's Japanese Cooking"

Adapted by Robert Schroeder

Published January 20, 2007

  • Tony Cenicola/The New York Times. Food Stylist: Jill Santopietro.
Media 1 of 1
Total Time
1 hour 10 minutes, plus 12 hours' refrigeration
Rating
4(16)
Comments
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—Robert Schroeder

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Ingredients

Yield:Serves 4

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1 gram carbs; 14 milligrams cholesterol; 69 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 197 milligrams sodium; 6 grams protein

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

  1. 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.

  2. 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.

  3. Step 3

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

  4. 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.

Tip

  • Serve with the dipping sauce and cucumber-radish salad, the recipe for which is below.

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Ratings

4 out of 5
16 user ratings
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Comments

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Svava

Decided to oven bake the fish and serve with the sauce. 200c just 10min. Delicious!

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Credits

Adapted from "Harumi's Japanese Cooking."

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