Whole Yellowtail, rolled in Kombu with Watermelon and Lime

Whole Yellowtail, rolled in Kombu with Watermelon and Lime

Terrence van Lenten


Ingredients

  • 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

Preparation:

 

  • Fish
    • 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.
Back to Recipes