We smoked dried wakame for several hours. Then we froze it in liquid nitrogen and finely ground it in the blender. We brined fillets of parrot fish. We patted them dry and inverted the loins on each other. We dusted the fish with the wakame. Then we wrapped the fish in plastic wrap to help the wakame adhere. We vacuum sealed the fish and cooked it for 30 minutes at 55°C. We removed the fish and sliced it. The fish was juicy and firm. It had the aroma of a lobster bake. The smoked seaweed was an essential element to the enjoyment of the fish.
January 24, 2005