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What You Need:
(To Serve: 2)
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4 ounces fluke or striped bass fillet, ½ inch thick
½ teaspoon salt
MSG
2 five-inch squares kombu (dried kelp), washed under cold running water and dried with paper towels
1 teaspoon wasabi (horseradish), mixed with enough cold water to make a thick paste, and set aside to rest for 15 minutes
SAUCE
1 tablespoon fresh lemon juice
2 tablespoons niban dashi
1/8 teaspoon salt
1/8 teaspoon Japanese all-purpose soy sauce
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Translate this recipe:
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| How To Cook: |
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1. Place the fillet on a board and butterfly it by cutting it through its thickness length wise to within ½ inch of its far side.
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2. Spread the fish open, flatten it with a cleaver, and then cut it into strips ¼ inch wide and 1½ inches long. Sprinkle with salt and MSG.
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3. Put 1 piece of the kelp in the bottom of a pan or dish large enough to hold it comfortably.
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4. Lay the fish on it, and top with the other piece of kelp.
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5. Refrigerate, covered with plastic wrap, for at least 8 hours or overnight.
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SAUCE:
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1. Discard the kelp, cut the fish in half and place the pieces in individual serving bowls.
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2. Combine the lemon juice, dashi, salt and soy sauce in a small bowl and pour it evenly over each piece of fish.
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3. Serve, garnished with the wasabi paste, as a first course or as part of a Japanese meal.
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