Grilled Sea Bream and Kinome
Sea bream topped in a bittersweet sauce and invigorating Japanese pepper.
15 minutes+
221kcal
1.5g
- Nutrition facts are for one serving.
- Time to marinate is not included in the cooking time.
- TimeFor nutrition, sodium values were calculated for consumption of 50% of the sauce.
Ingredients(Servings: 2)
Directions
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Mix together (A) in a bowl forming the tare sauce.
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Mix together half of the tare sauce with the sea bream in a polyethylene bag and mix well. Careful not to trap air, seal the bag and refrigerate for 20-30 min.
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Boil the remaining tare sauce in a small pot until it thickens.
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Peel the turnip, slice fine openings in the surface and cut in half. Soak in a somewhat strong mixture of salt and water. Once it has softened, remove and dry clean. Mix together well with (B) and set aside.
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Wipe (2) and grill. Once it is about 80% complete, baste with (B) and continue to cook until well done.
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Strike the kinome with the back edge of a knife and sprinkle of (5). Shake the turnip dry and garnish the meal.
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