Step 1Use a fine microplane grater to zest one of the yuzus. Halve and juice all four. Skin the sea bass, make sure all bones have been removed and dice the fillet into half-centimetre cubes.
Step 2Pick 25–30 coriander leaves from the stalks and roughly chop them – not too finely.
Step 3Pour the yuzu juice into a bowl and mix in the sea bass, coriander leaves, chilli, shallots salt and white pepper. Leave the ceviche to marinate for 30 minutes.
Step 4Season skin with spices and salt, place in between two trays and parchment, bake at 160*C or until crisp.
Step 5Boil the fish bones in water with thyme and then pass.
Step 6Sweat the shallot and garlic down with some thyme and then add 100ml of fish stock made above, reduce to almost nothing.
Step 7Add the coconut milk, double cream and juice of one lime. Season TT. Add some sugar if needed.
Step 8Blitz and pass. Bring to a simmer with the agar agar and bring to the boil. Put in espuma gun at 52* and squeeze fumet onto plate.
- 4 fresh yellow yuzus
- 150 g sea bass
- 1 small bunch of fresh coriander
- 1 sliced red chilli
- 2 finely diced shallots
- 0.5 tsp salt
- 0.25 tsp white pepper
- 50 g mango
- 150 ml coconut cream
- 100 ml double cream
- 1 lime
- 1 banana shallot
- 2 garlic cloves
- 1 g agar agar per 100ml liquid
- skin from the fillets
- 5 g five spice
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