Cobia (part 1)

BIN: Rachycentron canadum
FR: Cobia / Mafou
GER: Offiziersbarsch
IT: Cobia
ESP: Cobia / esmedregal / pejepalo
CRO-SRB: Kobija
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Ingredients (party platter):

1 x 2.5-3kg whole cobia

Sushi rice:
500g round rice
550ml water
1 piece of kombu

Sushi seasoning:
100ml rice vinegar
50g sugar
25g salt

Sashimi marinade:
200ml sake
200ml white soy sauce
200ml mirin

Garnish:
1/2 lemon
5-6 nori leaves
2 Shizo leaves
Black sesame seeds
Radishes
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Recipe:

1. Fillet the fish as shown in this reel, producing a skin-only canoed fish and two fillets.

2. Sashimi: slice both sides into sashimi pieces. Combine the ingredients for the marinade and let the fish sit in the mix for 15 minutes. Rinse off in cold water.

3. Sushi rice: rinse the rice 4-5 times until the water runs clear. Let soak in water for 1 hour and strain off. Bring 550ml of water to a boil, add the rice and the kombu. Cover with a lid and cook on very low heat for 10 minutes. Remove from the heat and let steam for another 10 minutes. Transfer rice to a large bowl.

4. Rice seasoning: combine ingredients in a pot and heat up until everything is dissolved. Chill down to room temperature. Weight your rice and drizzle seasoning representing 12% of the cooked rice’s weight. Gently mix.

5. Chirashi: stick the lemon into the gill cavity and line the inside of the fish with nori leaves. Fill with the sushi rice. Arrange the cobia sashimi and garnish. Enjoy 🥂🥂