Masaki Sugisaki’s Line-caught Sea Bass and Yuzu Ceviche

Ingredients

For the Cured Sea Bass

• 100g sea bass
• yuzu kosho

For the Amazu Pickled shallot

• 10g fresh shallot
• 50g rice vinegar
• 15g sugar
• 1g kombu

For the Cured Cherry Tomato

• 30g red and yellow cherry tomatoes
• salt
• sugar

For the Yuzu Ceviche Vinaigrette

• 90g unsalted yuzu juice
• 30g extra virgin olive oil
• 30g grapeseed oil
• 25g Aji Amarillo
• 5g garlic
• 5g Maldon sea salt
• 1g honey
• 1g yuzu kosho
• 1g pink peppercorns

For the Chive Oil

• 50g chives
• 100g grapeseed oil

For Garnish & Seasoning

• coriander cress
• red radish discs
• 5g organic char caviar

Method

For the Cured Sea bass

1. Cut the sea bass into 1.5cm cubes.
2. Cure sea bass with 2% yuzu kosho in a vacuum bag for 2 hours.

For the Amazu Pickled Shallot

1. Slice the shallot into 2mm rings using a mandoline.
2. Prepare pickling liquid by mixing the rice vinegar, sugar and kombu together in a bowl. Let it sit for 2 hours for all the kombu to be infused.
3. Then add the shallot rings and leave to pickle overnight.

For the Cured Tomato

1. Char the tomato skin using a blow torch and then peel the skin off.
2. Cure the tomatoes by adding 2% salt and 1% sugar.

For the Yuzu Ceviche Vinaigrette

1. Add all ingredients into a blender and blend well until it’s fully homogenised.

For the Chive Oil

1. Boil the chives in salted boiling water.
2. Once boiled, chill them in iced water and then squeeze out excess water.
3. Cut boiled chives into small pieces and place them in a blender with the grapeseed oil. Blend well and then pass it through a muslin cloth.

To Plate

1. Mix together the 100g of cured sea bass with the 30g of cured tomatoes and 10g of pickled shallots and place on a plate.
2. Top the ceviche with the char caviar and then garnish with some coriander cress and red radish discs.
3. Mix together 20g yuzu vinaigrette with 5g chive oil and then pour it alongside the ceviche.

Recipe courtesy of Masaki Sugisaki of Dinings SW3