The keyword here is umami! Kelp and seaweed are umami-rich, and lend a generous, miso-like flavor to the stock. Here I have grilled saithe (pollock) without seasoning it with anything other than the wonderful sugar kelp.
- 1Wrap the fish in kelp and aluminum foil. Grill on a hot grill or bake in a hot oven at 500 F (250oC) for about 20 minutes, or until it has a core temperatures of about 122 F (50oC).
- 2Mix the wakame salad, sesame seeds, vinegar, and soy sauce.
Serve the fish piping hot with the delicious salad. Enjoy!