Meat, poultry and fish
Meat, poultry and fish
Kombu-jime Sea Bass
Preparation time: (+ 24 hours in the refrigerator)
Serves: 4 portions
Try preparing sea bass in a different way: lightly cured in kombu seaweed and rice vinegar. You’ll be amazed!
Gather the ingredients and get ready for an umami explosion!
Ingredients
- 60 cm kombu seaweed
- 2 tablespoons (soup) rice vinegar (30 ml)
- 240 g skinless sea bass fillet
Modo de preparo
- In a large, shallow dish, place the kombu and brush its entire surface with vinegar. Let rest for 10 minutes, or until the seaweed becomes slightly pliable.
- On a cutting board, place the piece of kombu and, on top, arrange the fish. Fold the kombu over the fish so that the entire surface of the fish is in contact with the seaweed. Wrap in plastic film, making sure the fish is tightly compacted. Place it in a dish and put a weight on top. Refrigerate for 24 hours.
- Remove the fish from the refrigerator and discard the plastic wrap and the kombu. Slice thinly and serve immediately.
Learn more about umami
What is umami?
Umami is the fifth basic taste of the human palate, alongside sweet, salty, sour, and bitter. You might be wondering, "how did I never know this before?".
All about glutamate
Discover the different types of glutamate and see how they are present in your diet and in how your body works.
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