Label
All
0
Clear all filters

Kombu-Marinated Cobia

Rate this recipe

Preparation info
    • Difficulty

      Medium

Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About

Ingredients

  • 2 kombu strips, each about 15 cm (6 in) long
  • 300

Method

Soak the kombu in water until softened and tripled in size. Put the kombu and sake in a bowl and leave to marinate for 20 minutes.

Meanwhile, place the cobia on a board and cut down either side of the pin bone, following the shape of the fillet. Remove the skin and any blood line. Discard the bones.

Pat the kombu strips dry with paper towel and then place them side by side in a

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Components

Part of


No reviews for this recipe

The licensor does not allow printing of this title