Fish Roll in Dashi Consomme

Poached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Dashi is probably one of the easiest and quickest stock to make. It is very flavourful and usually used as a base stock in Japanese cuisine. Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé is a original recipe which I created when I decided to go for the cooking audition for Masterchef Singapore Season 2. It not only got me a white apron but also saved me from elimination. I hope to share this recipe with everyone out there and hope you guys will try making it at home.
Prep Time 40 mins
Cook Time 40 mins
Course Main Course
Cuisine Japanese
Servings 2 portions
Calories 210 kcal


  • Cooking Strings
  • Pots
  • Fryer
  • Peeler
  • Knife
  • Chopping Boards


Dashi Broth

  • 1 piece Kelp (Kombu) 5g
  • 10 g Bonito Flakes
  • 500 g Water
  • 1 stalk Scallions
  • 100 g Shijimei Mushrooms
  • 3 pieces Oyster Mushrooms
  • 100 g Mirin
  • 100 g Sake
  • 1 tbsp Japanese Shoyu

Fish Roll

  • 1 whole Snapper filleted
  • 1 qty White Radish
  • 1 qty Carrot
  • 1 stalk Spring Onion
  • 1 pc Chilli
  • 1 pinch Yuzu Kosho
  • 1 piece Kelp (Kombu)
  • 250 g Butter

Seaweed Tempura

  • 1 piece Japanese Seaweed
  • 120 g Flour
  • 1 Tbsp Corn Flour
  • 200 ml Ice Water
  • Pinch Salt
  • 1 qty Egg
  • 1 L Oil for frying


  • 1 pc Lime quartered


Dashi Consommé

  • Simmer Kombu, Bonito flakes over low heat for 10 mins. Remove Kombu and continue to simmer the Bonito flakes over low heat for another 20 mins.
  • Sieve out Bonito Flakes and Kombo and transfer to a smaller pot
  • Add Shijimei mushrooms and oyster mushrooms in and boil for 5 minutes to make broth.
  • Season Dashi Broth with Shoyu, Mirin and Sake.

Fish & Vegetables Roll

  • Julienne the carrots, radish, chilli and scallions and blanch in boiling water for 1 minute.
  • Fillet the Fish, spread yuzu kosho on the fish and tie it up with the julienned vegetables.
  • Make Clarified Butter and put Kombu in.
  • Poach fish in the mixture for 20 minutes
  • Take the fish out and cut the string from it.
  • Blowtorch the surface of the fish.


  • Mix flour, corn flour, ice water, salt, sugar and egg to make the tempura batter
  • Heat up 1 Litre of canola oil
  • Dredge Seaweed in Tempura Batter and deep fry till crispy.

Assembly and Plating

  • Plate fish roll on a bed of mushrooms from the dashi broth with the tempura seaweed on the side.
  • Cut a big lime into wedges. Blowtorch one lime wedge and put as a garnish on the fish.
  • Put Dashi Consommé in a serving Jug.



You can use any kind of fish, i.e sea bass, snapper or grouper (firm white fish)


Serving: 200gCalories: 210kcal
Keyword asian, fish, healthy
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

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