Kimchi with Seaweed and Seabass Ceviche

This super Kimchi with Seaweed and Seabass Ceviche dish is one that James discovered via good friend and top chef Paul Ainsworth. It is surprisingly simple to make and is great as a starter or sharing dish!

Ingredients

For the kimchi:
  • 1 Chinese or white cabbage, shredded
  • 25g salt
  • 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, chopped
  • 1 small bunch coriander, chopped
  • 2 red chillies, chopped
  • 2 limes, juice and zest
  • 1 tsp kombu seaweed, soaked and chopped
For the mayonnaise:
  • 3 egg yolks
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Gentleman’s Relish
  • 200ml vegetable oil
For the ceviche:
  • 800g seabass, sliced thinly
  • 2 limes, juice and zest
To serve:
  • Mint
  • Coriander

Method

Put the cabbage into a large bowl with the salt for 1 hour then rinse.

Place the ginger, garlic and star anise into a piece of muslin and tie with string. Bring the sugar and vinegar to the boil and add the muslin bag containing the spices. Once boiled, allow to cool and place in the fridge overnight.

To make the mayonnaise, put the egg yolks and mustard into a mini food processor and blitz. Slowly drizzle in the oil and add the Gentleman’s Relish. Spoon into a piping bag if you like.

For the ceviche, put the sliced fish onto a tray then squeeze over the lime and zest.

Take the spice bag out of the cabbage mixture, drain the resulting liquid away and add the herbs, chillies, lime juice and kombu, then mix together.

To serve your Kimchi with Seaweed and Seabass Ceviche, pile the kimchi into the centre of the plates, pipe some circles of mayo and lay the fish over the top.

Ingredients

For the kimchi:
  • 1 Chinese or white cabbage, shredded
  • 25g salt
  • 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, chopped
  • 1 small bunch coriander, chopped
  • 2 red chillies, chopped
  • 2 limes, juice and zest
  • 1 tsp kombu seaweed, soaked and chopped
For the mayonnaise:
  • 3 egg yolks
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Gentleman’s Relish
  • 200ml vegetable oil
For the ceviche:
  • 800g seabass, sliced thinly
  • 2 limes, juice and zest
To serve:
  • Mint
  • Coriander

Method

Put the cabbage into a large bowl with the salt for 1 hour then rinse.

Place the ginger, garlic and star anise into a piece of muslin and tie with string. Bring the sugar and vinegar to the boil and add the muslin bag containing the spices. Once boiled, allow to cool and place in the fridge overnight.

To make the mayonnaise, put the egg yolks and mustard into a mini food processor and blitz. Slowly drizzle in the oil and add the Gentleman’s Relish. Spoon into a piping bag if you like.

For the ceviche, put the sliced fish onto a tray then squeeze over the lime and zest.

Take the spice bag out of the cabbage mixture, drain the resulting liquid away and add the herbs, chillies, lime juice and kombu, then mix together.

To serve your Kimchi with Seaweed and Seabass Ceviche, pile the kimchi into the centre of the plates, pipe some circles of mayo and lay the fish over the top.