Japanese Red Bream
Category
COOKING EVERY FISH IN THE WORLD COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 47 – Japanese Red Sea Bream
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BIN: Pagrus major
FR: Dorade japonaise
GER: Japanische Seebrasse
IT: Orata del Giappone
ESP: Pargo japonés
CRO-SRB: Japanski pagar
JAP: Madai / tai
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Sea bream sashimi! This is the most difficult filleting technique that I know of. But luckily, I have the “Fish Daddy World’s Best Filleting Knife”.
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Ingredients (serves 2):
1kg whole sea bream or pink snapper
Salt for curing
3 sheets of kombu
Sake
Shizo leaves
400g cooked sushi rice
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Method:
1. Fillet the fish as demonstrated in this video.
2. Sprinkle the fish fillets with salt on both sides and refrigerate for 30 minutes. Wipe off all the moisture that has formed on the fillets.
3. Kombujime: soak the kombu sheets in a little bit of sake, wrap the fish fillets in the sheets and then in cling film. Cure in the fridge for 2-3 hours. Unwrap, slice into sashimi and serve with sushi rice.