Japanese snapper soup

Instructions

1. Cut the kombu sheet into 15 cm squares. Place in a bowl of cold water and stand for 2 hours.
2. Meanwhile, remove the head from the snapper, then cut off the fillets and set aside. Place the head, carcass and any trimmings in a bowl and sprinkle generously with salt. Toss to coat well, then cover and refrigerate for 2 hours.
3. Meanwhile, cut the fillets into 8 bite – size pieces and refrigerate. Thirty minutes before the fish bones have finished salting, season the flesh side of the fish pieces with salt.
4. Rinse the salt off the fish bones and place into a saucepan. Drain the kombu and add to the pan with enough cold water to cover the bones. Bring to the boil, add sake to taste, then remove from the heat. Add the bonito flakes and stand for 1 minute. Strain the broth into a clean pan and discard the solids.
5. Add the fish fillet and nori to the broth and place over low heat for 2 -3 minutes or until the fish is just cooked through. Add the soy sauce, then check the seasoning and adjust if necessary. Ladle the soup into bowls, drizzle with a little extra virgin olive oil and garnish with coriander.