Recipe: Kombu marinated seabass
How to prepare a seabass recipe with a lip-smacking twist
Last updated:
1 MIN READ
INGREDIENTS
35gm Seabass
25gm Kombu
8gm Salt
35ml Aojiso dressing
8g Mouli
2g Shisho cress
PREPARATION
Slice seabass into four thin slices.
Season lightly with salt.
Marinate between two sheets of rehydrated kombu for four minutes.
Serve on a bamboo mat with kombu.
Garnish with grated daikon, topped with shiso cress.
Serve with Aojiso sauce.
Sign up for the Daily Briefing
Get the latest news and updates straight to your inbox
Up Next
