James Martin's Kimchi with Seaweed and Seabass Ceviche

Here is the recipe for James Martin's recipe using kombu flakes in the recipe. On the show he used Dulse flakes, but this recipe calls for Kombu. You can use either. You can rehydrate the flakes in water for a few minutes before adding to the dish. We've done thet chopping for you! Buy the Kombu or Dulse flakes from our webshop.

https://www.jamesmartinchef.co.uk/recipes/kimchi-with-seaweed-and-seabass-ceviche/

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