Cure a fish fillet in kombu seaweed for three days to create deep, complex flavours.
Recipe by Max Levy, chef owner at Okra.
*Featured in Crave’s Issue 85, July 2017
PREP & COOK TIME
50g boneless, skinless fillet of red seabream
200g unpasteurised junmai sake
10g distilled water
20g sea salt
1. Dehydrate the kombu
- Air-dry the kombu-jime.
2. Brine the fish
- Dissolve the sea salt into the distilled water and add the fish. Refrigerate for 35 minutes.
3. Rehydrate the kombu
- Add the sake to the kombu to rehydrate the seaweed.
4. Cure the fish
- Remove the fish from the saltwater and pat dry. Wrap it tightly with the rehydrated kombu to form a flat parcel. Place between two plates and top with a 500g weight. Refrigerate for three days, turning the plates over every 12 hours. Remove the kombu to check the fish – the flesh should be slightly sticky with a light green tinge. Cut into thin sashimi slices and serve.