Cut slits in the kombu to increase surface area. It is easier to remove the kombu later when it is a single piece. Cut the kombu to look like a comb. Add the kombu and mushrooms to the water for at least an hour (preferably overnight). Keep in the fridge. Bring the water to a boil and add the kombu, and mushrooms for 30 minutes. Add the bonito flakes and chiilies Remove the kombu, add the smoked fish, and warm through.
Generously season tops of fish with salt and pepper. Combine Parmesan and Slap Ya Mama Cajun in a small bowl. Melt 3 tbsp of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3 minutes. Using a fish spatula, carefully turn the fillets over and sprinkle with Parmesan cheese, cook for 3 minutes more. Transfer the fish to a warm plate and cover with foil. To cook the seaweed, add the garlic and red pepper flakes to the leftover butter sauce in the skillet, and cook over medium heat for about 3 minutes. Add red wine vinegar and salt and pepper to taste, cook for a further 3 minutes. Serve fish and seaweed with lemon wedges.
Another brilliant thing about this dish is you can make it at a friends house, it's super quick and your body will thank you
Sometimes we're looking for an evening snack that's healthy - rather than a bag of crisps (when we're being healthy) These are also fantastic as a starter when entertaining. An unusual but interesting choice, sure to get the conversations flowing.
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