Sea bass | roasted beetroot | sesame | bonito flake

4 persons | Kamado, Fish and shellfish | Fish | Main dish

Prep time

• Zünden Sie eine mittlere Menge Holzkohle an und erhitzen Sie Ihren YAKINIKU® Kamado auf 110 °C. Für dieses Rezept arbeiten wir mit direkter Hitze, stellen das Pro-Set auf und legen einen Rost auf die oberste Ebene.

Preparation

• First, cut the sea bass into coarse pieces and generously smear them with fish marinade. 

• Place the beets directly on the fire and wait until they are cooked and puffed. You can test this by poking the beets with a skewer, if it goes in easily they are ready. When the beets have cooled, peel and dice them. 

• Mix the beets with the sesame, oil, yuzo and EldurApi Asian Herbs. Taste in between and add extra herbs to taste. 

• Then place the pro set on a grid layer in the Kamado and grill the sea bass briefly on high heat, doing so mainly on the skin side. 

• Then finish the plate with the beetroot, sea bass and garnish with some cress for spiciness. 

Tip 
Add Japanese bonito flakes for umami flavour.

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