* This dish can also be prepared with another type of fish such as salmon.
* Note that the measurements are almost all in grams, so weigh your ingredients on a scale.
* Mise en Place: this dish requires some preparation, we advise you to start a day in advance.
Robin van de Bunt, head chef of Michelin-starred Restaurant De Leuf* cooked this delicious dish live on our Facebook and Instagram on the 16th February. Do you have the confidence to make this Michelin-starred dish yourself? Click here for the cooking video and follow Robin step-by-step.
MISE EN PLACE
Brine the sea bass in miso and leave it in the fridge overnight. By brining the fish, it will remain raw on the inside, but cured on the outside, creating a beautiful texture.
Ginger Soy varnish
Prepare the Ginger soya varnish by adding 500 ml of soya light, 250 g ginger syrup and 4 g agar and let it boil on a high heat for about 30 seconds. Then leave the mixture to cool besides the stove for a while and finally let it set in the fridge.
Prepare the Yuzu varnish by combining 150 gr yuzu juice, 400 gr water, 50 gr icing sugar, 100 gr mirin and 4 gr agar. Then leave the mixture to cool beside the stove for a while and let it set in the fridge.
You can make these using our Asian Food Lovers recipe (click here). Or you can buy it ready-made at the supermarket. The rice adds texture and crunch to the dish.
1. Prepare the Bokchoy.
Put aside a small piece of bokchoy for the finishing touch later and cut a bokchoy leaf into small pieces. This will later be marinated with 100 g ginger soy lacquer, 25 g oyster sauce and 13 g lime juice. Mix the mixture and set aside.
2. Miso cream.
Mix 2 egg whites, a splash of sushi vinegar, 10 gr miso, a drop of yoghurt and a clove of garlic step by step with a hand mixer. Finally blend with sunflower oil until you get a nice cream.
3. Citrus vinaigrette
Mix 100 gr sushi vinegar, 150 gr sunflower oil, 35 gr ginger syrup, lime juice, lemon rind and 40 gr lemon juice together.
4. Take the pickled sea bass from the refrigerator and cut it into slices.
5. Take your garnish ring or another round and open tool and arrange all the ingredients into it. Place your garnish ring on the plate and follow the steps below:
- Cover the bottom with the pickled sea bass, trim where necessary so that the bottom is completely covered. Gently stamp it with the stamper.
- Then coat the sea bass with the yuzulak using a brush..
- Lacquer the bok choy with the oyster sauce. And put it on the sea bass.
- The next layer is the puffed rice, gently stamp it with the stamper.
- Slowly remove the garnish ring.
- Add the cream, if possible with a piping bag.
- Place a mini bok choy leaf in the middle of the dish.
- Finally, add the vinaigrette to the sides.