Reach My Kitchen
Servings:
2
Prep time:
02:00
Cook time:
00:15
Roasting meat or fish is like flavor-cheeting. Kombu is one of the top umami-rich ingredients. By combining Kombo and roasting this Chilean sea bass dish is packed full of flavor.
Ingredients
- 2x 10cm pcs of kombu
- 40ml sake
- 2x medium Chilean Seabass portions
- 2x small knobs of butter
- Spicy Shiso Ponzu ( recipe below )
- Sea salt and ground black pepper
- Spicy Shiso Ponzu - Makes 100ml
- 10g Finley diced red onion
- 3g De-seeded red chilli diced
- 15ml Shiso Vinegar
- Juice of 1/4 of a lime
- 2x Shiso leaves ( use mint 4 leaves if you cant get shiso )
- 2x tsp green tabasco
- 1x tsp grapeseed oil
- Combine all ingredients and whisk well together
Instructions
- Soak the kombu in the sake for at least 1 hour
- Drain the kombu and place on a chopping board, place the seabass on the kombu, squash the butter over the top and season with salt and pepper.
- Repeat with each portion, then lift onto either baking tray and cook for 10 - 12 minutes or cook on the BBQ over moderately hot coals covered with a stainless steel bowl for about 15 minutes.
- Standard fish cooking rules don't apply here cook until you see the fish start to flake, this type of fish benefits from being well cooked.
- Serve the sea bass on the kombu with a generous dousing of spicy shiso ponzu ( the kombu is for flavor and presentation we don't recommend eating it )
