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  Added: Mar 30, 2007  •  Visited (436)  •  Print version Print this recipe (39)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Seaweed - Flavored Fish With Lemon Sauce
(Kobujime)
What You Need:
  • 4 ounces fluke or striped bass fillet, ½ inch thick
  • ½ teaspoon salt
  • MSG
  • 2 five-inch squares kombu (dried kelp), washed under cold running water and dried with paper towels
  • 1 teaspoon wasabi (horseradish), mixed with enough cold water to make a thick paste, and set aside to rest for 15 minutes

    SAUCE
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons niban dashi
  • 1/8 teaspoon salt
  • 1/8 teaspoon Japanese all-purpose soy sauce

  • How To Cook:
    1. Place the fillet on a board and butterfly it by cutting it through its thickness length wise to within ½ inch of its far side.

    2. Spread the fish open, flatten it with a cleaver, and then cut it into strips ¼ inch wide and 1½ inches long. Sprinkle with salt and MSG.

    3. Put 1 piece of the kelp in the bottom of a pan or dish large enough to hold it comfortably.

    4. Lay the fish on it, and top with the other piece of kelp.

    5. Refrigerate, covered with plastic wrap, for at least 8 hours or overnight.

    SAUCE:
    1. Discard the kelp, cut the fish in half and place the pieces in individual serving bowls.

    2. Combine the lemon juice, dashi, salt and soy sauce in a small bowl and pour it evenly over each piece of fish.

    3. Serve, garnished with the wasabi paste, as a first course or as part of a Japanese meal.

    To Serve: 2
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Fish » Bass
    Main Ingredient » Herbs & Spices » Kelp & Seaweed
    Dish » Appetizers

     





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