400 grams Hamachi fillet
100 grams Pine nuts
150 ml mineral water
8 grams togarashi
15 gm popped quinoa
1 avocado ( ripe )
1 punnet micro basil
1 serve seaweed salad
1 tablespoon piquilos coulis
30 grams (1 ounce) dry mixed seaweed
1 tablespoon + 1 teaspoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1/2 tablespoon agave
1/2 teaspoon salt (to taste)
1/2 teaspoon ginger juice
1 tablespoon toasted sesame seeds
1 scallion, finely chopped
1 tin Piquillos (390 g)
3 Tomato – peeled and diced
3 Shallots- peeled and finely chopped
15 ml Olive oil
Slice the hamachi. Peel the avocado, remove the seed and slice combine mineral water and pinenut in a blender. Blend until smooth. Strain. Set aside in squeeze bottle plate the Hamachi, make a line of pinenut cream, garnish with micro basil, popped quinoa, togarashi, and piquillos coulis. place the avocado on the side. Top the hamashi with seaweed salad.
Put the dry seaweed in a large bowl and fill it with cold water. If you like your seaweed crunchy, soak it for 5 minutes, if you like it more tender, soak it for 10 minutes. To make the dressing, combine the rice vinegar, sesame oil, soy sauce, agave, salt and ginger juice in a small bowl and whisk together.
Drain the seaweed and use your hands to squeeze out excess water. Wipe out any excess water in the bowl, and then return the seaweed along with the dressing and sesame seeds. Toss thoroughly to combine. Add the scallion.
Bring oil to heat, add shallot and cook until translucent. Add remaining ingredients and cook on low fire for 20 minutes. Place in high-speed blender and strain.