The kombu used in the curing of the fish adds umami notes to this delicate dish.
- 1 sheet dried kombu
- 1.25 kg whole snapper, cleaned, filleted and skin removed
- 1 tbsp baby capers
- 1 tbsp finely chopped chives
- Extra virgin olive oil, for drizzling
- Umeboshi vinegar or lemon juice, to taste
- Sea salt, to taste
- Soy sauce, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: 15 minutes
Marinating time: 6 hours
- Wipe the kombu sheet with a clean damp cloth, then place in a bowl of cold water and stand for 15 minutes or until softened. Drain, pat dry and cut into two 15 cm squares.
- Meanwhile, using a very sharp knife, thinly slice the snapper fillets sashimi-style.
- Place half the sliced fish on one piece of kombu in a single layer. Cover with a piece of plastic wrap or baking paper and use a rolling pin to gently pound the fish until an even thickness similar to carpaccio. Repeat with the remaining piece of kombu and fish. Remove the plastic wrap, then invert each piece of fish-covered kombu onto a serving plate. Wrap each plate, then refrigerate for 6 hours.
- To serve, remove and discard the kombu. Scatter each plate of fish with chives and capers. Drizzle with a little olive oil, then season with vinegar, salt and soy sauce to taste.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.