In a heavy bottom sauce pan, whisk water and agar agar together and heat while whisking to a simmer. Bubbles will form on the bottom of the pan. Lower heat and stir with a rubber spatula until mixture becomes clear, just a minute or two. Remove from heat and continue to stir.
In a bowl combine lemon juice and zest, garlic, sesame seeds, ginger, oil, pepper and salt. Mix well.
Add warm water thickened with agar agar to the other ingredients and whisk well to combine. Allow to cool slightly but not under about 95° F, at which point it will gel. Add Dulse Seaweed and mix to combine.
Lay a sheet of plastic wrap over a parchment lined sheet tray. Use a tablespoon to mix all ingredients. Pour 1 1/2 tablespoon mixture over a portion of plastic wrap that's about the size of fish portion to be seasoned. It will gel in 5 to 10 minutes or faster if refrigerated. Cut the wrap between portions of gel and leave the gel on plastic.
These sheets are the perfect way to add a layer of flavor post cook to everything from halibut and salmon to poached chicken. Carefully lay looking glass overtop of finished protein for a beautiful and flavorful garnish.
These sheets are very delicate, handling them with plastic wrap is the best procedure.