Kombu-cured sea bass with sesame, chilli and soy
Joo Won wraps sea bass fillets in kombu to give the fish a light cure from the naturally salty seaweed. He serves the delicately flavoured fish with a trio of sauces (sesame, chilli and soy) and garnishes with fresh lime and wasabi tobiko (flying fish roe) to create a beautiful Korean-inspired starter.
Ingredients
Metric
Imperial
Cured bass
- 1kg sea bass fillet, filleted, pin-boned and skin removed
- 4g of table salt
- 6g of sugar
- 1 sheet of kombu, large enough to wrap the fish
Goma sauce
- 50g of tahini, or sesame paste
- 15g of light soy sauce
- 15g of sugar
- 15g of rice wine vinegar
Chilli sauce
- 40g of gochujang
- 13g of Korean fermented plum syrup
- 7g of rice wine vinegar
Flavoured soy sauce
- 30g of light soy sauce
- 15g of Korean fermented plum syrup
- 7g of oyster sauce
- 15g of rice wine vinegar
To garnish
- 1/2 red radish, or kohlrabi, peeled
- 1/2 cucumber, peeled
- Korean perilla leaves, sliced, and/or shiso leaves
- wasabi tobiko
- 1 lime, zested and juiced
- extra virgin olive oil, for drizzling
Method
Begin by curing the fish. Soak the kombu in cold water for 10 minutes, then pat dry to remove the slimy surface that may have formed. Mix the sugar and salt together then sprinkle all over the sea bass, ensuring it is evenly coated. Wrap the fish up in the kombu and refrigerate for at least 2 hours
- 1 sheet of kombu, large enough to wrap the fish
- 6g of sugar
- 4g of table salt
- 1kg sea bass fillet, filleted, pin-boned and skin removed
Make the goma sauce by mixing all the ingredients together
- 50g of tahini, or sesame paste
- 15g of light soy sauce
- 15g of sugar
- 15g of rice wine vinegar
Make the chilli sauce by mixing all the ingredients together
- 40g of gochujang
- 13g of Korean fermented plum syrup
- 7g of rice wine vinegar
Make the flavoured soy sauce by mixing all the ingredients together
- 30g of light soy sauce
- 15g of Korean fermented plum syrup
- 7g of oyster sauce
- 15g of rice wine vinegar
Once the fish has finished curing, remove the kombu and slice into 5mm thin slices – you want 20 slices in total (do not wash the cure off the fish). Slice the cucumber and radish into strips the same size
- 1/2 red radish, or kohlrabi, peeled
- 1/2 cucumber, peeled
Plate the sea bass by alternating layers of fish, cucumber and radish. Season with a tiny amount of salt and pepper, then sprinkle with lime zest and some lime juice. Spoon over a little of the three dressings to your taste
- 1 lime, zested and juiced
Garnish with the wasabi tobiko, Korean perilla leaves and a drizzle of extra virgin olive oil
- wasabi tobiko
- Korean perilla leaves, sliced and/or shiso leaves
- extra virgin olive oil, for drizzling
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