Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, how to marinate white fish like flounder in konbu seaweed. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

How to Marinate White Fish Like Flounder in Konbu Seaweed is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. How to Marinate White Fish Like Flounder in Konbu Seaweed is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have how to marinate white fish like flounder in konbu seaweed using 4 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make How to Marinate White Fish Like Flounder in Konbu Seaweed:

1. Get 1/2 fish worth Flounder, righteyed flounder or other flat white fish
2. Get 1 enough to cover the fish Kombu
3. Get 1 dash Salt
4. Get 1 dash Vinegar

Steps to make How to Marinate White Fish Like Flounder in Konbu Seaweed:

1. I used a stone flounder this time. Spread the fillets open. Sprinkle lightly with salt, and leave for 30 minutes to an hour until moisture comes out of the fish.
2. Wipe off all the moisture that has come out of the fish. Wipe down the konbu seaweed carefully with vinegar. It will become soft and will absorb flavors better, plus it's more hygienic.
3. Stack the konbu seaweed, then a piece of fish, then konbu, then fish, then konbu in alternate layers. Wrap it all up tightly in plastic wrap.
4. Weight down with something fairly light. I often use a non-frozen ice pack. It's very stable.
5. Leave to marinate in the refrigerator for 6 hours or more, up to 2 to 3 days. Stop when it reaches the flavor you want.
6. You can treat leftover pieces of sashimi in this way. They are ready in about 3 hours.
7. Chop up the konbu seaweed that you used and immerse it in soy sauce. Eat it with sashimi. You can also use the konbu seaweed to make dashi stock, or chop it up and add it to simmered dishes.
8. This is a wider view of the plate in the top photo.
9. This is fish that's been marinated for a whole day. It's so delicious!
10. This has been marinated for 2 days. The color of the konbu seaweed has been transferred to the fish a little. It has a rich, moist texture and is packed with the umami of the konbu seaweed. I like it best at this stage.

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