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.
Serves 2 - Prep time 2 hours - Cooking Time 10 - 15 mins
Ingredients:2x 10cm pcs of kombu
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
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 )