Here’s another simple but delicious recipe from my Japanese stepmother-in-law. Fish is so healthy and tasty that I could eat it every day. Sea bass in particular is one of my favourite types of fish. It’s got to be perfectly cooked though, otherwise it can be quite dry.
Japanese Grilled Sea Bass: (for 4)
- 15cm dried konbu (dried kelp sold in health food shops and Japanese shops)
- 1 teaspoon sake
- 4 sea bass (filleted)
- 2 teaspoons virgin olive oil
What to do next:
Place the dried konbu on a large plate and gently rub the sake into it. Leave to soften for 10 minutes. Cut three angled slashes into the skin of each sea bass fillet, place a piece of softened konbu onto the flesh of the first fillet and sandwich the second fillet, flesh side down onto it. Repeat with the other two fillets. Set aside for 20 minutes, no longer.
Preheat an oven-top griddle pan over a medium high heat for 5 minutes. Discard the konbu and gently rub the fish with 2 teaspoons of olive oil. Grill flesh side down for 3~4 minutes or until seared with golden marks, then flip over and cook for further 3 minutes.
Here’s a recent post that might come in handy – 8 Useful Japanese Ingredients.
My stepmother-in-law’s other recipes:
- How To Make Japanese Tempura
- How To Make Japanese Fried Prawn Gyoza
- How To Make Japanese Brussels Sprouts in Sesame Sauce
Click for all the Japanese recipes on Lay The Table
@ Lay The Table