Provided by: Chef Masa Takayama
Japanese Sea Bass
6 Japanese sea-bass fillets (suzuki), 6 to 8 ounces each (Chilean sea bass can be substituted)
4 teaspoons sea salt
12 dried bamboo leaves (soaked), or fresh ti leaves (available at flower shops)
1–2 tablespoons olive oil
Toothpicks or small bamboo skewers
Shiso-leaf Dipping Sauce
20 green shiso leaves
1/2 cup unseasoned rice vinegar
1 tablespoon kosher salt
For the sea bass
Season the fish generously with salt. Coat the leaves with oil and wrap each fillet in 1 or 2 leaves, depending on its size. Fasten the leaves with a toothpick or skewer. Grill the wrapped fish directly over the heat for about 6 minutes, roughly 3 minutes per side. Move the fish off the direct heat if the leaves start to burn. Serve with the cucumber-and-wakame sunomono and Japanese short-grain rice.
For the sauce
Grind the leaves in a blender with the vinegar. Add the salt and blend again before straining. Prepare close to serving time to retain the leaves’ vibrant green color.