Kombu-cured Red Seabream by Max Levy (Okra)
Max Levy trained in Japan before opening a restaurant and bar in Beijing. He’s now chef-owner of the much-lauded casual izakaya, Okra Hong Kong. Here’s his recipe for kombu-cured red seabream.
Kombu-cured Red Seabream
Cure a fish fillet in kombu seaweed for three days to create deep, complex flavours.
- 200g kombujime
- 50g boneless, skinless fillet of red seabream
- 200g unpasteurised junmai sake
- 200g distilled water
- 20g sea salt
Prep & cook time: 3 days
- Dehydrate the kombu
Air-dry the rishiri kombu
- Brine the fish
Dissolve the sea salt into the distilled water and add the fish. Refrigerate for 35 minutes.
- Rehydrate the kombu
Add the sake to the kombu to rehydrate the seaweed.
- Cure the fish
Remove the fish from the saltwater and pat dry. Wrap it tightly with the rehydrated kombu to form a flat parcel. Place between two plates and top with a 500g weight. Refrigerate for three days, turning the plates over every 12 hours. Remove the kombu to check the fish – the flesh should be slightly sticky with a light green tinge. Cut into thin sashimi slices and serve.