This lovely recipe showcases black kingfish also known as cobia, black salmon, ling, lemonfish, crabeater, prodigal son, codfish and black bonito. According to The GoodFish website, ‘the clean, meaty white flesh of Cobia is suited to a range of cooking methods. It can be eaten raw – as sashimi, in a poké bowl or as ceviche. It is also delicious pan-fried, roast or steamed. Sear the skin on high heat on a BBQ or in a pan to crisp it up, or bake fillets skin-side up in a hot oven. Cobia flesh will remain moist even when cooked with high heat. Cobia can also be cut into chunks and dropped into a soup or curry – the robust, meaty flesh won’t fall apart’.
Seaweed has long been an essential part of the Japanese diet and noted for its healing properties in the East since 3000 BC, now modern cuisine has begun to embrace mineral rich marine algae with abundance. Seaweed, also known as sea vegetables, are predominantly edible with varieties that include wrack, kelp, laver (nori), sea lettuce and dulse. They possess a highly concentrated source of nutrients, including high protein and iron content, with high levels of manganese, potassium, phosphorous, sodium, zinc and calcium.
Photo: Nelly le ComtePrint Print