Step 1Scale the sea bass, fillet and remove pin bones, trim and if required cut the fillets into two.
Step 2Label, cling and refrigerate until later.
Step 3Popcorn crumb. In a pestle and mortar, grind the nori seaweed flakes, 2/3 of the sesame seeds, sugar and salt to a fine powder.
Step 4Melt 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.
Step 5Immediately 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.
Step 6Transfer 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.
Step 7Coconut Foam. Make simple syrup by bringing the sugar and water to a boil while stirring.
Step 8Remove it from the heat and let it cool down at room temperature.
Step 9Mix the gelatin with ¼ cup of coconut milk and let it hydrate for a couple of minutes.
Step 10Warm the syrup in a saucepan until it reaches 90 °C (200 °F).
Step 11Add the gelatin mixture and stir for a couple of minutes until it dissolves. Remove from heat.
Step 12Add the previous mixture to the rest of the coconut milk and mix.
Step 13Pour the coconut mix into the , charge it with one cartridge (use 2 cartridges if using 1 L ) and shake vigorously.
Step 14Pickled mushrooms & radish. Bring the water and vinegar to the boil.
Step 15Add the sugar, check for correct sharpness/sweetness then add ever thing else, remove from the heat.
Step 16Yaki-gyoza. Mix all the filling ingredients together and refrigerate.
Step 17To 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.
Step 18Fry 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.
Step 19Pea & 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.
Step 20In 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.
- 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
- 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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