Ingredients
- 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
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon Gentleman’s Relish
- 200ml vegetable oil
- 800g seabass, sliced thinly
- 2 limes, juice and zest
- 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
- 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
- 3 egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon Gentleman’s Relish
- 200ml vegetable oil
- 800g seabass, sliced thinly
- 2 limes, juice and zest
- 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.