Kombu Cured Snapper Recipe

Prepare cure

In a small bowl combine kosher salt, granulated sugar and freshly ground black pepper. Mix thoroughly so salt and sugar are evenly blended.

Prepare kombu

Using a sharp knife or kitchen shears, cut each kombu sheet into strips roughly the length and width of your fillets. Lightly wipe kombu with a damp cloth if dusty; do not rinse, you want the umami surface intact.

Cure the fish

Place a large piece of plastic wrap on your work surface. Lay one kombu strip on the plastic. Place half the cure mix (about 1.5 tbsp salt/sugar mix) in a thin, even layer over the kombu where the fish will sit. Lay the snapper fillets, skin side down, onto the kombu and press gently so the cure contacts the flesh. Sprinkle the remaining cure evenly over the exposed flesh. Lay the second kombu strip on top of the fillets (kombu flesh side to fish). Wrap tightly with plastic wrap.

Weight and chill

Place the wrapped fillets in a shallow dish and weigh them down with a small plate or a can (about 1–1.5 lb of weight) to ensure contact. Refrigerate for 6–12 hours depending on thickness and desired cure (6 hours for lightly cured, up to 12 hours for firmer, sashimi-style texture).

Unwrap and rinse

After curing, unwrap the fish and remove kombu. Gently rinse the fillets under cold running water to remove excess cure, and pat dry thoroughly with paper towels. If the skin is salty, you can wipe it with a lightly damp cloth.

Thinly slice

Using a very sharp slicing knife, slice the cured snapper thinly on a bias (about 1/8 to 1/16 inch), producing delicate sashimi-style slices. Keep refrigerated until plating. Brush the skin side very lightly with neutral oil if you will serve some pieces skin-on for texture.

Combine vinaigrette ingredients

In a bowl combine calamansi juice, rice wine vinegar, minced shallot, fine sea salt, and freshly ground black pepper. Whisk to dissolve the salt.

Emulsify

Slowly drizzle in the extra-virgin olive oil while whisking to create a smooth vinaigrette. Taste and add honey or agave if the dressing needs balancing. Adjust salt and pepper to taste.

Add heart of palm and herbs

Fold in the thinly sliced heart of palm and chopped cilantro into the vinaigrette. Let sit for 5–10 minutes in the refrigerator so flavors meld; this also slightly softens the heart of palm.

Dress the fish

Arrange thin slices of kombu-cured snapper on chilled plates in a single layer or slightly overlapping fan. Spoon a small amount (about 1–1.5 tsp) of the heart of palm calamansi vinaigrette over each slice, focusing on the flesh and not over-saturating the fish.

Garnish

Scatter microgreens or baby arugula and a few thin radish slices around the fish. Sprinkle toasted sesame seeds over the fish and microgreens for texture. If serving pieces with skin, lightly brush the skin with neutral oil and briefly flash in a hot pan skin-side down for 10–15 seconds to crisp (optional).

Serve

Serve immediately while vinaigrette is fresh and the fish is cold. Leftover cured fish can be kept tightly wrapped in the refrigerator for up to 2 days; consume soon for best texture and safety.