Grilled Saithe with Sugarkelp Salad

The keyword here is umami! Kelp and seaweed are umami-rich, and lend a generous, miso-like flavor to the stock. Here I have grilled saithe (pollock) without seasoning it with anything other than the wonderful sugar kelp.

INGREDIENTS:

Number of servings

Servings: 4

Number of servings

1 saithe (pollock) of 2 lbs. (1 kg)

A handful of dried kelp, reconstituted in water, or a large sheet of fresh sugared seaweed

½ lb. (225 g) wakame or other type of seaweed salad

1 tbs. sesame seeds

1 tbs. apple cider vinegar

3 tbs. soy sauce

Scallions, finely chopped

PREPARATION:

• Wrap the fish in kelp and aluminum foil. Grill on a hot grill or bake in a hot oven at 500 F (250 ºC) for about 20 minutes, or until it has a core temperatures of about 122 F (50 ºC).

• Mix the wakame salad, sesame seeds, vinegar, and soy sauce.