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Sea bass with a popcorn seaweed crumb



  • 1

    Step 1

    Scale the sea bass, fillet and remove pin bones, trim and if required cut the fillets into two.
  • 2

    Step 2

    Label, cling and refrigerate until later.
  • 3

    Step 3

    Popcorn crumb. In a pestle and mortar, grind the nori seaweed flakes, 2/3 of the sesame seeds, sugar and salt to a fine powder.
  • 4

    Step 4

    Melt the coconut oil in a large, heavy-bottomed saucepan, add 3 popcorn kernels, cover with a lid and cook over a medium heat until they pop.
  • 5

    Step 5

    Immediately add the rest of the corn after the corn has popped, replace the lid and cook, shaking the pan occasionally until all the kernels have popped.
  • 6

    Step 6

    Transfer the popped corn to a large bowl and pour over the melted butter, if using. Sprinkle over your sweet and salty nori mixture and use your hands to mix well until every piece is coated. Top with the remaining sesame seeds.
  • 7

    Step 7

    Coconut Foam. Make simple syrup by bringing the sugar and water to a boil while stirring.
  • 8

    Step 8

    Remove it from the heat and let it cool down at room temperature.
  • 9

    Step 9

    Mix the gelatin with ¼ cup of coconut milk and let it hydrate for a couple of minutes.
  • 10

    Step 10

    Warm the syrup in a saucepan until it reaches 90 °C (200 °F).
  • 11

    Step 11

    Add the gelatin mixture and stir for a couple of minutes until it dissolves. Remove from heat.
  • 12

    Step 12

    Add the previous mixture to the rest of the coconut milk and mix.
  • 13

    Step 13

    Pour the coconut mix into the , charge it with one cartridge (use 2 cartridges if using 1 L ) and shake vigorously.
  • 14

    Step 14

    Pickled mushrooms & radish. Bring the water and vinegar to the boil.
  • 15

    Step 15

    Add the sugar, check for correct sharpness/sweetness then add ever thing else, remove from the heat.
  • 16

    Step 16

    Yaki-gyoza. Mix all the filling ingredients together and refrigerate.
  • 17

    Step 17

    To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin, using your finger run water round the edge and seal, making sure there are no air bubbles, shape like a mini cornish pasty and refrigerate until use.
  • 18

    Step 18

    Fry the gyoza on one side until golden then add a good splash of water to the pan and cover with a piece of tin foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while assemble rest of the dish.
  • 19

    Step 19

    Pea & wasabi purée. Boil peas until just tender, 3 to 4 minutes. Drain and transfer to a blender. Add the wasabi paste and 6 tablespoons of water and purée until smooth. Season with salt and white pepper. Strain the wasabi pea purée through a fine sieve; discard the solids. Transfer the wasabi pea purée to a small bowl, cover and keep warm.
  • 20

    Step 20

    In the same saucepan, bring 125ml of water to a boil. Whisk in the butter, 1 tablespoon at a time, until fully incorporated. Whisk in the yuzu juice, yuzu zest and piment d’Espelette. Season with salt and white pepper and keep warm.


41 Total
  • 2 whole sea bass
  • 50 g honshimeji mushrooms
  • 50 g caster sugar
  • 25 ml rice wine vinegar
  • 40 ml water
  • 1 bay leaf
  • 1 thyme sprig
  • 4 radishes
  • 250 g frozen peas
  • 1/2 tbsp wasabi paste
  • 50 g butter
  • 1 tbsp yuzu juice
  • 1 lime zest
  • piment d'espelette
  • blanched and shelled broad beans
  • 1/4 under ripe mango
  • mirin
  • ginger
  • peanut oil
  • 1 tbsp nori seaweed flakes
  • 1 tbsp black sesame seeds
  • 1 tbsp brown sugar
  • 1/2 tbsp salt
  • 1 tbsp coconut oil
  • 75 g popcorn kernels
  • 2 tbsp butter
  • 2 tbsp sugar
  • 3.5 g gelatin powder
  • 400 g coconut milk
  • 1/2 tbsp cornflour
  • 4 ready made gyoza skins
  • 1/2 tbsp veg oil
  • 1/2 spring onion
  • 1/2 cm grated ginger
  • 1/2 crushed garlic clove
  • 15 g water chestnuts
  • 1/2 tsp soy sauce
  • 1/2 tsp teryaki sauce
  • 1 tsp cooking sake
  • 1/2 tsp sesame oil
  • 50 g sea bass trimmings

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