Whole Yellowtail, rolled in Kombu with Watermelon and Lime
Ein ganzer Königsschwanzfisch ist mit Limette und Koriander gefüllt, in Kombu-Streifen gewickelt, in Öl gebraten und mit Butter bestrichen, anschließend mit Weißwein und Sojasauce abgerundet und mit gebratenem Wassermelone serviert.

Whole Yellowtail, rolled in Kombu with Watermelon and Lime

Terrence van Lenten


Zutaten

  • 1 Kingfish Yellowtail very small size.
  • 1 Watermelon
  • 50 gr dried kombu skins
  • 50 gr coriander
  • 2 limes
  • 100 gr butter
  • 30 gr sunflower oil
  • 20 ml Tomasu Soy sauce
  • 100 ml white wine

Zubereitung:

 

  • Fisch
    • Clean the fish under the cold tap. Both outside and the open abdominal wall. Cut the sides of the fish with cuts about 1 cm apart. Sprinkle the sides with some salt and lime juice.
    • Fill the abdominal wall with lime slices and half of the coriander.
    • Put the kombu in cold water. Cut these into 1 cm ribbons when the kombu is soft.
    • Wrap the fish with the ribbons kombu.
    • Heat a pan well, add the sunflower oil. Fry the fish on one side in the warm pan. Add the butter and let it fizz out over light heat.
    • Turn the fish on the other side. Baste the fish with the butter until the skin and kombu get a nice colour.
    • Deglaze the pan with the white wine and Soy sauce. Baste the fish again with the contents of the pan.
    • Cut the watermelon into slices. Fry the watermelon briefly with the fish.
    • Use the remaining cilantro as a garnish.
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