• ½ sheet kombu seaweed
  • ½ bunch coriander
  • 75g ginger, peeled and finely grated
  • 100ml light soy sauce
  • 40g bonito flakes
  • 15g dried seaweed salad
  • 4 fillets sea bream, pin-boned
  • 1 lemon, zested and juiced
  • 100g shiitake mushrooms
  • 100g button mushrooms
  • 100g enoki mushrooms


  • STEP 1

    step 1

    Soak the kombu seaweed in 1.5 litres of water for at least 8 hours or overnight. Bring the mixture to a simmer, chop the coriander stalks and add these with 50g of the grated ginger, and the soy sauce. Cook the broth for 20 minutes, then add the bonito flakes. Leave to infuse for 10 minutes, then pour the broth through a fine sieve and leave to cool. (You can do this up to a day before and chill until needed.)

  • STEP 2

    step 2

    Soak the dried seaweed salad in cold water for 10 minutes, then drain well. Score the skin of each sea bream fillet lightly and season with the remaining grated ginger, lemon zest and salt. Wrap each fillet tightly in clingfilm.

  • STEP 3

    step 3

    Slice the mushrooms and seaweed salad thinly. Roughly chop the coriander leaves. Bring the dashi stock back to the boil.

  • STEP 4

    step 4

    Lower the fish, still in the clingfilm, into simmering water for 2½ minutes. While the fish is cooking, put the seaweed and mushrooms into the dashi broth and cook for 1½ minutes. (The mushrooms should be cooked but still a little firm.) Chop the coriander leaves and add them to the broth, then season with salt and lemon juice.

  • STEP 5

    step 5

    When the fish fillets are cooked though, lift them out of the water and carefully remove the clingfilm. Divide the mushrooms and seaweed between 4 dishes, put a fish fillet on top of each, then ladle the broth over.


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