Salted Kelp Fish Fillets
Utilizing the popular salt-cured kelp (shio kombu) combined with bonito flakes and fish bone broth, this recipe creates a savory and refreshing soup. Paired with tender steamed sea bass fillets, julienned ginger, and shiso leaves, it offers a sophisticated Japanese-inspired flavor profile with a clean, lingering finish.
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🍳 Cooking Flow
1. Thinly julienne the ginger, scallions, and shiso leaves, then soak in water and set aside. → 2. Separate the fillets from the sea bass; thoroughly clean blood from the fish bones, blanch, and re-boil in fresh water to create a stock. → 3. Season the stock with sake, mirin, and soy sauce. After boiling, turn off the heat, steep with bonito flakes, and strain. → 4. Score the fish fillets, season with salt, and steam in a preheated steamer for about 3 minutes until cooked through. → 5. Season the stock with salted kelp, pour into a serving bowl, add the fish fillets, and garnish with the shredded aromatics.
Cooking Steps
Brief Cooking Order
1. Thinly julienne the ginger, scallions, and shiso leaves, then soak in water and set aside. → 2. Separate the fillets from the sea bass; thoroughly clean blood from the fish bones, blanch, and re-boil in fresh water to create a stock. → 3. Season the stock with sake, mirin, and soy sauce. After boiling, turn off the heat, steep with bonito flakes, and strain. → 4. Score the fish fillets, season with salt, and steam in a preheated steamer for about 3 minutes until cooked through. → 5. Season the stock with salted kelp, pour into a serving bowl, add the fish fillets, and garnish with the shredded aromatics.
Introduction
Utilizing the popular salt-cured kelp (shio kombu) combined with bonito flakes and fish bone broth, this recipe creates a savory and refreshing soup. Paired with tender steamed sea bass fillets, julienned ginger, and shiso leaves, it offers a sophisticated Japanese-inspired flavor profile with a clean, lingering finish.
Step 1
Slice the young ginger into extremely fine strips, soak in water and set aside.
Step 2
Thinly slice the scallions into shreds, soak them in water with the ginger.
Step 3
Remove the stems from the shiso leaves, roll them up, cut into thin strips, and mix into the bowl with the scallions and ginger water.
Step 4
Prepare the sea bass: remove the head, then slice along the spine to yield two fish fillets and the bone skeleton.
Step 5
Use paper towels to carefully wipe away any blood clots from the fish bones and cavity, then rinse under running water to remove any off-flavor.
Ingredients List
Important Notes
⚠️ Bloodstains and membranes on the fish bones must be wiped off with paper towels and rinsed thoroughly, otherwise the resulting broth will have a distinct fishy odor.
💡 Do not let the fish bone broth boil too vigorously, as this can cause the delicate fish flavor to dissipate and make the broth cloudy.
🔥 When adding bonito flakes to the broth, be sure to turn off the heat first. Steep for about 1 minute to release the aroma, then strain to obtain a clear broth.
🍳 Preheating the plate in the steamer before adding the fish helps better control the cooking temperature and prevents the fish from becoming overcooked.
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