Yellowtail with red dulse, olive oil and soy

Phil Fanning celebrates the flavours and ingredients of Japanese cuisine in this adventurous dish, combining hamachi (also known as yellowtail or Japanese amberjack) with braised seaweed, soy and mirin dressing and a sorbet of miso and dashi. The chef recommends a garnish of olive oil caviar in this marinated hamachi sushi recipe, which can be bought online or made with spherification equipment.

First published in 2015

Ingredients

Metric

Imperial

Marinated hamachi

Dashi

Sorbet

Braised red dulse

Soy and mirin dressing

  • 50g of rice wine vinegar
  • 45g of soy sauce
  • sesame oil to taste
  • 50g of mirin

To serve

Iced mooli spaghetti

  • 1 mooli

Equipment

  • Hand blender
  • Sous vide equipment
  • Japanese noodle mandolin slicer
  • Microplane

Method

1
To prepare the dashi, bring the water to the boil in a medium sized saucepan, add the remaining ingredients and mix well. Remove from the heat and allow to infuse for 30 minutes
2
Remove the kombu sheets and pass the liquid through a fine sieve, squeezing to extract all of the juices from the mushrooms. Discard the aromatics and allow the dashi to cool
3
For the sorbet, mix the soy lecithin with the sugar, gellan, miso and trimoline. Add to the cold dashi and mix well
  • 2.8g of soya lecithin
  • 6g of gellan gum type F
  • 1.6g of sugar
  • 1.2kg dashi
  • 60g of trimoline
  • 86g of miso paste
4
Bring the mix to the boil in a large saucepan and cook out for 5 minutes with a lid on over a medium heat, stirring frequently
5
Remove from the heat, pour into a cold, flat tray and chill. Once cold, add the remaining ingredients and blitz with a hand blender until smooth. Pass through muslin cloth and continue to cool
6
To finish the sorbet, if you have a Pacojet, then freeze in a Paco container and spin twice. Otherwise, leave overnight in the fridge, then churn in a traditional ice cream maker. Store in the freezer until required
7
For the iced mooli spaghetti, run the mooli through a Japanese vegetable turner and keep in the freezer for at least 2 hours, or until ready to plate
  • 1 mooli
8
To prepare the red dulse, wash well and trim off any undesirable pieces. Place in a vacuum bag with all of the remaining ingredients. Remove the air, seal and cook for 25 minutes at 80°C until tender. Remove and allow to cool
9
To marinate the hamachi, mix together all of the marinade ingredients. Roll the fillet of hamachi in the marinade and leave in the fridge for 1 hour
10
For the soy and mirin dressing, mix together all of the ingredients with a hand blender. Set aside until ready to serve
  • 50g of rice wine vinegar
  • 45g of soy sauce
  • sesame oil to taste
  • 50g of mirin
11
To finish the dish, slice 2 generous pieces of hamachi fillet and drizzle with fresh yuzu juice. Arrange onto plates and garnish with the red dulse, spring onion, iced mooli spaghetti, shiso cress, damson blossom, a spoonful of miso sorbet and a few spots of the soy and mirin dressing. Finish with olive oil caviar and serve immediately
First published in 2015

Phil Fanning remains one of the brightest, most interesting chefs of the British food scene, creating beautiful, intricate plates of food at the magnificent Paris House in Woburn Abbey.

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