Just livin’ the bream with this one… 😜 A crazy fusion concoction of a Japanese wafu and Argentinian chimichurri marinade, which I attempted to recreate after trying it at my fav restaurant, Dinings in London.
Fresh coriander and parsley, lots of garlic and onion, Asian ingredients, soya sauce, rice vinegar, sesame seeds, yuzu juice, sesame oil, and mirin blitzed in the food processor with butter, brown sugar, and maple syrup… I know it sounds strange, and I can’t promise I recreated it to perfection, but it tasted beautiful with the delicate, flaky fish, so buttery and fresh with hints of sweet, salty, and sour, the perfect balance.
The fish was marinated inside and out with the wafu chimichurri and cooked till beautifully crisp and charred on the BBQ.
SERVED WITH
🥬 Crispy Roasted Kalettes with Furikake – Kalettes (little kale flowers) was drizzled with EVOO, sprinkled with salt and Japanese furikake seasoning, and then roasted until crispy… I could snack on these all day long.
🌽 Honey Miso Butter Grilled Corn – Butter, soya sauce, miso, and honey mixed into a paste, brushed over corn on the cob and grilled on the BBQ. More paste brushed on top when hot, and it’s sprinkled with fresh coriander before serving.
🥣 Sesame Beansprout Salad – Blanched bean sprouts mixed with sesame oil, soya sauce, toasted sesame seeds, and spring onions.
🍄 Sautéed Mushrooms – A mix of baby king oyster, shiitake, and oyster mushrooms sautéed in butter and garlic with a splash of soya sauce.
🧄 Baked Chilli Garlic Cauli Wings. (recipe already on the blog)
🍚 Homemade Kimchi and sticky sushi rice.
Just the most perfect selection of deliciousness, thoroughly enjoyed every bit of this dinner!
METHOD WAFU CHIMICHURRI BREAM METHOD MISO BUTTER CORN METHOD BEANSPROUT SALAD 
Ingredients
Instructions