Japanese Red Sea Bream
Sea bream sashimi! This is the most difficult filleting technique that I know of.
Yield2 servings
Ingredients
Directions
- 1
Fillet the fish as demonstrated in this video.
- 2
Sprinkle the fish fillets with salt on both sides and refrigerate for 30 minutes. Wipe off all the moisture that has formed on the fillets.
- 3
Kombu-jime: soak the kombu sheets in a little bit of sake, wrap the fish fillets in the sheets and then in cling film. Cure in the fridge for 2-3 hours. Unwrap, slice into sashimi and serve with sushi rice.
