With pickled vegetable salad, chili jam & avocado wasabi mousse
By Wild Beer
In a saucepan, add the coconut water vinegar, two bottles of Somerset Wild, star anise, pink peppercorns, bay leaves and the castor sugar with a pinch of salt. Bring the mix to the boil and simmer for 5-10 minutes until the mix combines. Allow to cool completely. Then add the shaved mooli, carrots and coconut. Cover with parchment paper and allow at least 4 hours to pickle in a sealed container in the refrigerator.
In a saucepan, add the de-seeded red chilies, red bell peppers, the castor sugar, malt vinegar and water. Bring to the boil and simmer on a low heat for 45 minutes until the liquid has reduced by half. Bring off the heat and allow to cool for 15-20 minutes. Using a blender, blend the mixture until smooth. Pass the mix through a sieve to produce a smooth, silky consistency. Allow to cool completely and refrigerate.
Mix the soy sauce, demerara sugar, Yadokai beer, mirin and the caramelised miso paste in a saucepan. Bring the mixture to the boil and simmer for 8-10 minutes or until the sauce gets to a light and syrupy consistency. Take off the heat and allow to cool and refrigerate.
Avocado Wasabi Mousse:
In a mixing bowl, mash the avocado with a fork until smooth. Add the wasabi paste, ketjap manis, lime juice and a pinch of salt and pepper. Mix it all together until it forms a smooth puree.
Trim the belly and the tail from the pin boned seabass fillets and discard. Slice the fish width ways into 4 equal pieces of about 3-4 cm in width. Turn pieces of seabass skin side up and score the skin once in the center of each piece. Using a toothpick guide the lemongrass skewers through the center of each piece of fish. Pat dry with paper towel and season the skin with salt and pepper.
Preheat oven to 180 degrees c.
Place oiled pan on a medium- high heat until almost smoking. Lay the seabass fillets skin side down carefully into the pan with the spring onions and allow to cook for 3-5 minutes until the skin is golden and crisp. Move the pan to the oven and cook for a further 3 minutes. Remove the pan and place back on the hob on a medium-high heat- remove the spring onions and turn the fish skin side up. Add the thinly sliced chili and garlic as well as 100-150ml of Yakitori sauce. Allow to cook for 2-3 minutes until the sauce thickens and coats the flesh side of the seabass. Flip fish to skin side down, remove from heat.
Place the spring onions and with the back of a spoon, spread a small amount of chili jam onto each plate. Using two teaspoons, quenelle the avocado mousse and place on each plate. Remove the vegetables from the pickling liqueur, with as little of the liquid as possible. Toss with coriander sprigs and place on the plates in a heaped nest. Take the seabass from the pan and place on top of the chili jam and spring onions skin side up. Sprinkle with sesame seeds.
Ingredients for two servings:
- 2X 200G Seabass Fillets
- 3 Tbsp Rapeseed Oil/Vegetable Oil
Pickled Vegetable Salad
- Half A Medium Mooli (Shaved With Peeler)
- 2X Small Carrots (Peeled And Shaved With Peeler)
- 50G Coconut Shavings
- 4X Coriander Stems (Washed)
- 100Ml Coconut Water
- 1X 330Ml Bottles, Somerset Wild (Beer)
- 1X Star Anise
- 1/2 Tbsp Pink Peppercorns
- 1X Bay Leaves
- 7.5G Castor Sugar
- 125G Red Chilies (Cut In Half Length Ways And De-Seeded)
- 125G Red Bell Peppers (Cored And Cut Into Halves And Quarters)
- 125Ml Malt Vinegar
- 125G Castor Sugar
- 75Ml Cold Water
- 60Ml Light Soy Sauce
- 25G Demerara Sugar
- 30Ml Yadokai (Beer)
- 30Ml Mirin
- 1 Teaspoon Caramelised Miso Paste
- Avocado Wasabi Mousse
- 2 Teaspoons Wasabi Paste
- 1 Teaspoon Ketjap Manis
- Half Avocado (De-Seeded)
- 1X Half Lime (Juiced)
- Maldon Sea Salt
Crushed Black Pepper
- 4X Lemongrass Sticks
- 2X Spring Onions (Head And Tailed)
- Toasted Black And White Sesame Seeds
- 1 Red Chili (Sliced Finely)
- 2 Garlic Cloves (Peeled And Sliced Finely)