Japanese Appetizers, Soups and Noodles Recipes - Fish Marinated with Kelp Recipe

Ingredients

• 7 oz (200 g) sea bream or other fresh white fish fillet, skinned

• 1/2 teaspoon salt

• 4 strips dried kelp (konbu), (each 4 in/10 cm long), wiped with a damp cloth

• Few sprigs mitsuba or watercress stems, scalded and sliced

• 8 small pieces (1/3 oz/10 g) salted kelp (shio-konbu), sliced into thin strips

• 1 teaspoon wasabi paste or horse­radish, to serve

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Method:

1. Cut the fish into slices about 1/4 in (1/2 cm) thick and sprinkle with salt. Lay two pieces of the kelp on a plate and place the slices of fish on it. Top with the remaining kelp to make a "sandwich." Cover with a lid and a weight to press, and refrigerate for 2 days, turning the kelp fish sandwich over after the first day.

2. When the fish is ready for serving, slice the mitsuba into short lengths, then scald and drain. Slice the salted konbu into thin strips. Unwrap the chilled fish and discard the kelp. Slice the fish into thin strips and mix with the mitsuba and salted kelp. Serve on small plates with wasabi paste on the side.