How to Best Perfect How to Marinate White Fish Like Flounder in Konbu Seaweed

How to Best Perfect How to Marinate White Fish Like Flounder in Konbu Seaweed Delicious, fresh and tasty.

How to Marinate White Fish Like Flounder in Konbu Seaweed. Great recipe for How to Marinate White Fish Like Flounder in Konbu Seaweed. I found some stone flounder for sale. Be sure to draw out the moisture from the fish.

This dish is to enjoy sashimi and the fragrance of kelp together.

So white meat fish is better because they are usually light taste.

I think Sea Bream (Tai) Sashimi is most popular for Kobu Shime.

You can cook How to Marinate White Fish Like Flounder in Konbu Seaweed using 4 ingredients and 10 steps. Here is how you achieve that.

Ingredients of How to Marinate White Fish Like Flounder in Konbu Seaweed

1. It’s 1/2 of fish worth Flounder, righteyed flounder or other flat white fish.

2. It’s 1 of enough to cover the fish Kombu.

3. It’s 1 dash of Salt.

4. It’s 1 dash of Vinegar.

I also used it at this time.

But other fishes such as Flounder (Hirame) are also used.

Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets.

White Wine Marinade for Fish: White wine brings out the subtle sweetness of fish in a way that other marinades cannot.

How to Marinate White Fish Like Flounder in Konbu Seaweed instructions

1. I used a stone flounder this time. Spread the fillets open. Sprinkle lightly with salt, and leave for 30 minutes to an hour until moisture comes out of the fish..

2. Wipe off all the moisture that has come out of the fish. Wipe down the konbu seaweed carefully with vinegar. It will become soft and will absorb flavors better, plus its more hygienic..

3. Stack the konbu seaweed, then a piece of fish, then konbu, then fish, then konbu in alternate layers. Wrap it all up tightly in plastic wrap..

4. Weight down with something fairly light. I often use a non-frozen ice pack. Its very stable..

5. Leave to marinate in the refrigerator for 6 hours or more, up to 2 to 3 days. Stop when it reaches the flavor you want..

6. You can treat leftover pieces of sashimi in this way. They are ready in about 3 hours..

7. Chop up the konbu seaweed that you used and immerse it in soy sauce. Eat it with sashimi. You can also use the konbu seaweed to make dashi stock, or chop it up and add it to simmered dishes..

8. This is a wider view of the plate in the top photo..

9. This is fish thats been marinated for a whole day. It's so delicious!.

10. This has been marinated for 2 days. The color of the konbu seaweed has been transferred to the fish a little. It has a rich, moist texture and is packed with the umami of the konbu seaweed. I like it best at this stage..

The salty briny flavor of fish combined with the acidity of white wine and vinegar creates a perfect balance of flavors.

After cool it, combine the boiled down sake, soy sauce, and kombu seaweed (optional) in the storage container, and marinated salmon roe with them.

Place it in the fridge for a day.

Since kombu comes in all sizes, I've given weight amounts here.

Pat the fillets dry with a paper towel and place on foil.