Cured sea bream and oyster chaat
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Ingredients
Cured bream with oyster
- 1 sea bream fillet , weighing approx. 140g, pin-boned
- 1 pinch of coriander seeds
- 1 pinch of black peppercorns
- 1 pinch of chilli flakes
- 10g of sea salt flakes
- 10g of caster sugar
- 4 oysters
Mango dressing (aam panna)
- 30g of green mango , (unripe mango), peeled and diced
- 100ml of water
- 1 pinch of cumin seeds , toasted and ground
- 1 pinch of red chilli powder
- 1 pinch of black salt
- 1 pinch of salt
- 1 pinch of caster sugar
To serve
- 1/4 lemon , zested and juiced
- 1/4 orange , zested and juiced
- 1/2 lime , juiced and zested
- 1/2 red chilli , deseeded and finely chopped
- 1 knob of fresh ginger , small, finely chopped
- 1 tbsp of coriander , finely chopped
- 1 tbsp of mint , finely chopped
- 1/4 avocado , ripe, diced
Method
1
Begin by making a cure. Crush the coriander seeds, peppercorns and chilli flakes in a mortar and pestle then mix with the salt and sugar. Apply the mix to the fleshy side of the fish and leave in the fridge to cure for 2 hours
- 1 pinch of coriander seeds
- 1 pinch of black peppercorns
- 1 pinch of chilli flakes
- 10g of sea salt flakes
- 10g of caster sugar
- 1 sea bream fillet , weighing approx. 140g, pin-boned
2
After this time, wash the cure off the bream and use a sharp knife to remove any silverskin on the fillet. Skin the fish, then cut it into a small dice. Reserve in the fridge or in a bowl set over a bowl of ice
3
Shuck the oysters, carefully retaining all the juices. Clean the shells and reserve for serving. Carefully cut the oysters into a similar-sized dice as the bream, then mix with the fish, pouring in the reserved juices
- 4 oysters
4
To make the dressing, place the unripe mango flesh in a pan with 100ml of water. Simmer for 5-7 minutes, until it breaks down and forms a marmalade-like consistency. Add the spices, salt and sugar, then cook for a further minute. Taste to check the balance of seasonings, then chill as quickly as possible
- 30g of green mango , (unripe mango), peeled and diced
- 100ml of water
- 1 pinch of cumin seeds , toasted and ground
- 1 pinch of black salt
- 1 pinch of salt
- 1 pinch of red chilli powder
- 1 pinch of caster sugar
5
Add the zest and juice of the lemon, lime and orange to the fish mixture, then stir to combine. Mix in a few tablespoons of the mango dressing, taste to check you're happy with the flavour, then mix in the ginger, chilli, mint and coriander
- 1/4 lemon , zested and juiced
- 1/4 orange , zested and juiced
- 1/2 lime , juiced and zested
- 1/2 red chilli , deseeded and finely chopped
- 1 knob of fresh ginger , small, finely chopped
- 1 tbsp of coriander , finely chopped
- 1 tbsp of mint , finely chopped
6
Divide the mixture between the clean oyster shells and finish with the diced avocado
- 1/4 avocado , ripe, diced
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Cured sea bream and oyster chaat
