Redfish in nori sheet with red dulse rice and chard

Ingredients for 4 servings:

• 4 redfish fillets or other fish fillets
• 1 tsp cornstarch
• 4 nori sheets (sushi nori sheets)
• 200 g red sticky rice
• 2 tbsp seaweed powder (dulse powder)
• 400 ml water
• 1 small bunch of chard
• 1 garlic clove(s), finely chopped
• 3 cm ginger, finely chopped
• 1 chili pepper(s), finely chopped
• 1 tbsp rice vinegar
• 1 tbsp white sesame seeds
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

fine dining with seaweed

Wash the rice and fry briefly in 1 tablespoon of sunflower oil. Add the water and dulse powder to the pot, bring the rice to a boil, and simmer on low heat for about 45 minutes. Stir occasionally and check if more water needs to be added. At the end of the cooking time, the rice should have absorbed all the water. Cut the chard stalks into diamond shapes and fry them in a pot with the finely chopped garlic, ginger, and chili in 1 tablespoon of sunflower oil. Roughly chop the chard leaves, add them, and season everything with a little soy sauce and rice vinegar. At the end of the cooking time, add the sesame seeds and sesame oil. For the fish, mix the remaining soy sauce with the cornstarch and brush the fillets on both sides. Place the fish fillets on a nori sheet and wrap them up like a parcel. To do this, moisten the protruding edges of the nori sheet to make it softer and more pliable. The starch helps the nori sheet bond better to the fish when frying. Fry the parcels on both sides in 1 tablespoon of sunflower oil over low heat.