Kimchi with Seaweed and Ceviche of Seabass
This Kimchi with Seaweed and Ceviche of Seabass is a lovely, light and zingy dish. Ensure each mouthful you eat contains each element of the dish for a taste sensation.
Ingredients
Kimchi
- 1 chinese or white cabbage, shredded
- 3 garlic cloves, peeled and grated
- 10cm ginger, peeled and grated
- 100g caster sugar
- 100ml rice wine vinegar
- 3 star anise
- 1 small bunch mint and coriander, chopped
- 2 red chillies, chopped
- 2 limes, juice and zest
- 1 tsp kombu seaweed, soaked and chopped
Mayo
- 3 egg yolks
- 1 tbs Dijon mustard
- 1 tsp gentlemens relish
- 200ml veg oil
- 800g seabass, sliced thinly
- 2 limes juice and zest
To serve
- Mint and coriander
Method
- Put the cabbage into a bowl with salt for 1 hour, rinse. Bring the sugar and vinegar to the boil with the ginger, garlic and star anise in a muslin bag. Mix with all the remaining ingredients and pop in the fridge overnight .
- To make the mayo, put the egg yolks and mustard into a mini food processor, blitz then slowly drizzle in the oil. Add the relish and spoon into a piping bag.
- Put the fish onto a tray, squeeze over lime and zest.
- Take the star anise bag out of the cabbage mixture, drain. Add the herbs, chilli, limes and seaweed
- To serve, pile the kimchi into the centre of the plate and pipe 5 circles of mayo. Lay the fish over the top.
Ingredients
Kimchi
- 1 chinese or white cabbage, shredded
- 3 garlic cloves, peeled and grated
- 10cm ginger, peeled and grated
- 100g caster sugar
- 100ml rice wine vinegar
- 3 star anise
- 1 small bunch mint and coriander, chopped
- 2 red chillies, chopped
- 2 limes, juice and zest
- 1 tsp kombu seaweed, soaked and chopped
Mayo
- 3 egg yolks
- 1 tbs Dijon mustard
- 1 tsp gentlemens relish
- 200ml veg oil
- 800g seabass, sliced thinly
- 2 limes juice and zest
To serve
- Mint and coriander
Method
- Put the cabbage into a bowl with salt for 1 hour, rinse. Bring the sugar and vinegar to the boil with the ginger, garlic and star anise in a muslin bag. Mix with all the remaining ingredients and pop in the fridge overnight .
- To make the mayo, put the egg yolks and mustard into a mini food processor, blitz then slowly drizzle in the oil. Add the relish and spoon into a piping bag.
- Put the fish onto a tray, squeeze over lime and zest.
- Take the star anise bag out of the cabbage mixture, drain. Add the herbs, chilli, limes and seaweed
- To serve, pile the kimchi into the centre of the plate and pipe 5 circles of mayo. Lay the fish over the top.
