Sea Bream Salt Namerou
A fresh and aromatic Japanese appetizer made with sashimi grade sea bream, fragrant herbs, and a touch of salt. Light, elegant, and perfect for sake.
Namerou is a classic fisherman’s dish from Japan, traditionally made by finely chopping fresh fish with miso and aromatics. This salt based variation highlights the natural sweetness and delicate flavor of sea bream in a lighter, cleaner way.
With plenty of myoga, shiso, ginger, and green onion, every bite is packed with freshness and texture. It is a quick dish you can prepare in minutes, yet it feels special enough for entertaining or a relaxing night with sake.
What you'll need
- 80 to 100 g sashimi grade sea bream
- 1 myoga ginger bud
- 3 shiso leaves
- 1 small piece ginger
- 3 cm long green onion
- 3 cm chopped scallion
- Salt as needed
- 1 wedge lemon
How to make it
Sprinkle salt over the sea bream and let it rest for about 5 minutes. Once moisture appears, gently pat it dry with paper towels, then finely chop it.
Finely chop the myoga, shiso, ginger, green onion, and scallion. Combine them with the chopped sea bream and a pinch of salt, then continue chopping everything together until well blended.
Taste and adjust the salt if needed. Transfer to a plate and finish with a squeeze of fresh lemon before serving.
Tips
- Use very fresh sashimi grade sea bream for the best flavor and texture.
- Do not skip the salting step as it removes excess moisture and enhances sweetness.
- Adding extra shiso or myoga makes the dish even more fragrant and refreshing.
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