~Bring the water to a boil and pour onto the seaweed. Leave to cool then strain the water into a sauce pan.
~Add the salt and agar to the seaweed ‘stock’.
~Whisk to a boil and simmer for 1 minute.
~Pour the hot liquid onto a clean, flat, shallow stainless steel tray.
Allow to cool and set completely.
~Using a very sharp knife cut the seaweed jelly to size so that it will fit neatly on top of each fish portion.
Cooking the Clams
~Put the razor clams and dashi into a suitable vacume-pac bag and seal tightly.
~Cook the clams in a water bath at 60oC for 4 12 minutes.
~Remove the bag of cooked clams from the water bath and allow to cool in the fridge.
~When the clams are completely cold slice the white firm body part of the clam into 2mm rondelles.
~Chill until needed.
~For the surf clams heat a heavy bottomed cocotte that has a tight fitting lid.
~Gently tip the surf clams into the cocotte, quickly followed by the wine. Fit the lid tightly and cook them for 1 minute.
Shake the pan to gently toss the clams and cook for a further minute.
~Tip the cooked opened clams and the winey juices into a colander.
~When they are still hot carefully pick the clams out of their shells and chill until needed.
For Service
~Cut a disk of silicone paper to fit neatly into the bamboo steamer.
~Place the clam stock in the bottom compartment of the steamer.
~Sprinkle half of the sea vegetables and half of the cooked clams onto the silicome paper. Put the fish on top of the shellfish and vegetables and then sprinkle the remaining shellfish and vegetables onto the fish.
~Put the lid tightly onto the steamer and cook for 3 minutes.
~Using a pallet knife carefully remove the fish and place in the centre of warmed serving plates.
Neatly place the steamed clams and sea vegetables around the fish.
~Top the fish with the jelly and spoon a little of the cooking juice around the vegetables.
~Serve at once.
~Bonne Appetite!