This is the first recipe for the Wild Coast Cook Book. It uses local fish and dried packaged seaweed.
1/8 c soy sauce
1 c water
handful of dried Kombu, Laver and Nori
2 small carrots, cut into pieces
1/2 lb local halibut
lemon
Place dried seaweed in pan with carrots, water and soy sauce and cook until carrots and seaweed are softened.
In a separate pan, pan fry the halibut in a small amount of oil. When almost cooked through, make it into flakes with a fork.
Place halibut on a plate, drain seaweed, and arrage Kombu, Nori and carrots around the edges. Pull very thin stirps of Laver lengthwise from the large piece and place on top. Squeeze 1/2 lemon over dish.
